Creamy Coconut Beetroot Curry Recipe

Ingredients

1 onion
500g beetroot
4 garlic cloves
A thumb of ginger
2 chillies
1 tsp turmeric
1 tsp ground coriander
2 tsp garam masala
400g chopped tomatoes
400ml coconut milk
400g tin of butter beans
4 wholeblend flat breads
A handful of coriander

Prep: 20 mins | Cook: 45-50 mins

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Method

1. Peel and thinly slice the onion. Peel the beetroot and chop into bite-sized chunks (beetroot can stain, so use a chopping board you can wash up straight away and wear an apron to protect your clothes). Warm 2 tbsp oil in a large pan set over a medium heat. Add the veg with a pinch of salt and pepper. Pop a lid on the pan. Fry for 10 mins, stirring now and then.

2. Meanwhile, peel and grate or finely chop the garlic and ginger. Finely chop the chillies, halving them and scooping out the seeds and white pith for less heat.

3. When the veg have cooked for 10 mins, add the garlic, ginger and chillies to the pan with the turmeric, ground coriander and garam masala. Stir and fry for 2 mins till aromatic.

4. Pour the chopped tomatoes and coconut milk into the pan. Drain the butter beans then add them to the pan. Pop the lid back on. Bring to the boil, then turn the heat down and simmer for 25 mins till the beetroot is tender and cooked through. You should be able to push a skewer through a chunk easily.

5. Meanwhile, warm the flat breads according to their packet instructions.

6. Taste and add more salt or pepper, if needed. Ladle the curry into warm bowls, garnish with coriander leaves and serve with flat breads on the side.

7. Love Your Leftovers^ The curry will keep for up to 3 days in the fridge or you can freeze it for up to 3 months. Cool, divide into individual containers and chill or freeze. Defrost overnight and reheat on the hob or in the microwave till piping hot.