Beetroot curry

Name: Beetroot curry
Yield: 4
Ingredients: 1/4 cup curry leaves; 2 tsp black mustard seeds; 1 tsp hot curry powder; 2 tbs desiccated coconut; 6 spring onions, trimmed; 3 garlic cloves; 3cm piece of ginger, peeled; 1 tbs sunflower oil; 6 (about 1kg) mixed beetroots, peeled, chopped into 2cm pieces; 250g cherry tomatoes; 400ml can coconut milk; 2 tbs lemon juice; 300g wild rice; Coriander leaves and lime wedges, to serve; 2 tbs sunflower oil; 3 garlic cloves, thinly sliced; 1-2 long red chillies, thinly sliced; 3cm piece of ginger, peeled, sliced into matchsticks; 2 tbs curry leaves

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 05, 2016

Curries don't come brighter than this. Beetroot, with its sweet and earthy flavour, plays a star role in this healthy midweek meal by Jamie Oliver.

1/4 cup curry leaves
2 tsp black mustard seeds
1 tsp hot curry powder
2 tbs desiccated coconut
6 spring onions, trimmed
3 garlic cloves
3cm piece of ginger, peeled
1 tbs sunflower oil
6 (about 1kg) mixed beetroots, peeled, chopped into 2cm pieces
250g cherry tomatoes
400ml can coconut milk
2 tbs lemon juice
300g wild rice
Coriander leaves and lime wedges, to serve

Temper

2 tbs sunflower oil
3 garlic cloves, thinly sliced
1-2 long red chillies, thinly sliced
3cm piece of ginger, peeled, sliced into matchsticks
2 tbs curry leaves

Method

1.

Toast curry leaves, mustard seeds, curry powder and coconut in a large dry frypan with a lid over medium heat for 1-2 minutes until fragrant.
2.

Transfer to a food processor and whiz until combined. Add onion, garlic, ginger and oil, and whiz to a paste.
3.

Return the frypan to medium heat and add curry paste. Cook, stirring, for 2 minutes or until fragrant. Add the beetroot and 1/4 cup (60ml) water.
4.

Reduce heat to low, then cover and cook, stirring for 25 minutes or until sticky. Add tomatoes and cook for a further 10 minutes or until soft.
5.

Use the back of a spoon to break up tomatoes, then stir in milk and juice. Increase heat to medium-high and cook for 5 minutes or until sauce has thickened. Season.
6.

Meanwhile, cook the rice according to the packet instructions. Drain.
7.

For the temper, heat oil in a frypan over medium heat. Add remaining ingredients and cook for 1-2 minutes until fragrant. Remove from heat and transfer to a bowl lined with paper towel.
8.

Divide rice among bowls and top with curry, temper and coriander leaves. Serve with lime wedges to squeeze over.