Easy Beetroot Curry

Easy Beetroot Curry
Serves 4
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

Ingredients
3 tbsp (rapeseed) oil
6 fresh curry leaves
1 large onion, peeled and diced
4 garlic cloves, peeled and crushed
1½ chillies, very finely chopped
1½ tbsp tomato puree
2 tsp ground cumin
800g beetroot, peeled and cut into 0.5cm half-moons
1¼ tsp salt
400ml tinned coconut milk
1 tbsp fresh lime juice

Fry a few curry leaves in oil until they crackle and then stir in some onions and some minced ginger, garlic and fresh chilli. Cook for 5 or 6 minutes, add the tomato purée and cumin and cook for another 5 minutes.

Add the beetroot, a few splashes of water and salt and cover and cook for about 15 minutes, stirring occasionally. If it looks dry, add more water.

After 15 minutes, add a tin of coconut milk and simmer until the beetroot is tender and the sauce has reduced. Add a big handful of very finely shredded chard and cook for another couple of minutes.

Stir through some lime juice and serve with rice or flatbread.