Fragrant Beetroot & Potato Curry Recipe

Ingredients

2 onions
2 garlic cloves
A thumb of turmeric
1 chilli
A handful of coriander
35g cashews
1 tsbp garam masala
500g beetroot
250g potatoes
50g coconut cream
1 lime
2 tsp olive oil
Sea salt
Freshly ground pepper
400ml boiling water

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Method

1. Peel and thinly slice the onions then set them aside. Peel the garlic cloves. Peel the turmeric (turmeric stains, so you may want to do it on a plate or a chopping board you can wash straight away and protect your hands with gloves and your clothes with an apron). Trim the top off the chilli. Roughly chop the chilli. Separate the coriander stalks and leaves (pop the leaves aside till later). Slide the garlic, turmeric, chilli and coriander stalks into a food processor. Whizz till finely chopped. No food processor? Simply chop everything as finely as possible.

2. Tip the cashews into a bowl and crush with the end of a rolling pin or the bottom of a jar. Set aside.

3. Pour 2 tsp oil into a large pan and warm to a medium heat. Slide in the chopped onions along with the blitzed garlic, turmeric, chilli and coriander stalks. Add 1 tbsp garam masala and a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the onions are glossy.

4. Meanwhile, peel the beetroot and chop them into rough 1cm pieces (beetroot also likes to stain, so follow the same advice as for the turmeric). Scrub the potatoes and cut them into similar sized pieces to the beetroot.

5. Add the beetroot and potato to the pan. Tip in the crushed cashews. Crumble in the coconut cream and pour in 400ml boiling water, or enough to just cover the veg. Bring to the boil, cover the pan with a lid and simmer for 20-25 mins, till the veg are tender and the curry has thickened.

6. Squeeze the lime juice into the curry and stir in. Divide the curry between 2 warm bowls and garnish with the reserved coriander leaves.