- 3 onions
- 750g beetroot
- 4 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- 1 chilli
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400g chopped tomatoes
- 400ml coconut milk
- 150g dried red lentils
- 200g cavolo nero
- 1 lime
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 750ml boiing water
- Large pan
- Measuring jug
- 1.
Peel and thinly slice the onions. Peel the beetroot and chop it into small pieces. Warm 2 tbsp olive oil into a large pan on a medium heat. Add the veg with a pinch of salt and pepper. Fry for 10 mins, stirring now and then. Fill and boil your kettle.
- 2.
Meanwhile, peel and grate or finely chop the garlic, ginger and turmeric. Finely chop the chilli (you can halve it scoop out the seeds for less heat). When the beetroot and onions have cooked for 10 mins, add the garlic, ginger, turmeric and chilli to the pan, along with 2 tsp each ground cumin and ground coriander. Stir well and fry for 2 mins.
- 3.
Pour the chopped tomatoes into the pan, along with the coconut milk. Top up with 750ml boiling water. Add the lentils and stir well. Bring to the boil, then cover and simmer gently for 30 mins.
- 4.
While the curry is cooking, trim and finely shred the cavolo nero. When the curry has cooked for 30 mins, add the cavolo nero to the pan. Cook for 5 mins, till the beetroot and greens are tender.
- 5.
Squeeze the lime juice into the curry. Taste and add more salt or pepper if needed. Ladle the curry into warm bowls and serve.
- Tip
Keep & Eat
The curry will keep for up to 3 days in the fridge. Transfer to containers, cool, then seal and chill. Reheat it in the microwave or on the hob, making sure it piping hot all the way through. - Tip
On the side
Turn your beetroot curry into a feast by serving it with plenty of steamed rice or warm roti on the side. To make your curry even creamier, dollop each bowl with a raita made with dairy-free coconut yogurt, grated cucumber and garlic.