Beetroot coconut curry with lime & coriander raita

Beetroot is one of my favourite vegetables as I love it’s sweet earthly flavour and the texture really lends itself to cooking low and slow. I usually make roasted beetroot salads with tahini or risottos with feta, but I thought it was time for a change so I decided to experiment with Indian flavours and spices to make my version of a curry.

Don’t let the cooking time of 1 hour put you off, there is very little prep to do and once you’ve finished you just need to leave the curry to bubble away. This recipe should also work well in a slow cooker as beetroot can be cooked for a long time without losing it’s texture.

Ingredients

Serves 4-6

• 1 tbsp rapeseed oil

• 1/2 tsp black mustard seeds

• 1 tbsp dried curry leaves

•  3 large cloves garlic, grated

• 1 thumb ginger, grated

• 1/2 tsp dried chilli flakes

• 1 tsp cumin

• 1 tsp coriander

• 1 large red onion, chopped finely

• 200g cherry tomatoes, halved

• 600g beetroot, chopped into 2cm cubes

• 1 x 400ml tin coconut milk

• Handful of coriander to serve

Naan

• I often make Jamie Oliver’s Easy naan as it’s a really straightforward recipe and works well every time.

Lime & coriander raita

• 2 spring onions, chopped finely

• 8 thick slices of cucumber, chopped into small cubes

• 300ml plain yoghurt

• 1 tsp sea salt

• Handful of coriander, chopped roughly

• Zest and juice of 1 lime

Method

• If you’re making naan, then do this first so it can prove while you cook the curry. Jamie Oliver’s take about 1.5 hrs so factor that in to your timings.

• Heat 1/2 tbsp rapeseed oil in a wide bottomed pan and then add the mustard seeds until they start to pop. Then add the curry leaves and warm through for about 30 seconds until you get a nutty smell.

• Next add the other 1/2 tbsp of rapeseed oil and the onions and cook on a low heat for 15 minutes until they have started to brown a little.

• Then add the garlic and ginger, stir well and cook for 1 minute before adding the spices. Stir and warm through for another minute until you smell their aroma.

• Then stir in the beetroot and cherry tomatoes making sure it they are coated well with the spices. Cook on a low heat (just enough that you can hear a sizzle) for 10 minutes with the lid half on.

• Pour in the coconut milk, heat through so it bubbles and then reduce to simmer on a low heat for an hour with the lid on. Stir from time to time and checking that the curry isn’t bubbling too fiercely. If it is, then take the lid off for a few minutes to cool off.

• While the curry is cooking make the raita by putting the all the ingredients in a bowl and mixing well.

• Start the rice about 20 minutes before the curry is ready (depending on the packet instructions - usually basmati is 10 minutes boiling, 10 minutes steaming off the heat.

• Serve with a sprinkle of coriander.

Roasted beetroot, brown rice & pistachio salad

This is my protein packed super food salad that is so good for you and very quick to make.  Basically you just throw all the ingredients together, except the beetroot. Dress the salad first and then add the beetroot last, or the whole salad will turn pink before everyone has tucked in. I placed mine strategically through the rice and on top at the end, so it still looked pretty. In this photo you might notice that I have added cannellini beans to the dish - these are totally optional, they’ll add a little creaminess, plus a protein and fibre boost if you do though.

Ingredients

Serves 8 as a side dish

• 3 large beetroot, approx 300g, chopped into 8 pieces

• 300g runner beans, cut into 2cm slices

• 200g brown basmati rice

• 100g wild rice

• Handful of toasted pistachios, roughly chopped

• Handful of coriander, leaves picked

• Salt & pepper

Dressing

• Olive oil

• Cider vinegar

• Honey

• Juice from ½ lemon

Method

• Put the oven on at 180℃ degrees.

• Cut the top and root off each beetroot and wrap individually in foil. Don’t peel before roasting as it is much easier to do once they’re cooked.

• Roast for about an hour, or until soft and the skin just falls off as you rub them gently. Allow to cool and chop into large chunks.

• While the beetroot is cooking, put a handful of pistachios in a roasting tray and place in the same oven for around 5-6 minutes, but don’t forget them as they’ll easily burn. I’m notorious for burning whole batches of nuts, so I always have to set a loud timer.

• Put the wild rice on to boil for around 20 minutes and then add the brown rice to the pan for a further 25 minutes so they’re both finished at the same time. Drain and cool.

• Blanch the runner beans in boiling water for 2 minutes, drain and cool by running under the cold tap so they don’t continue cooking and lose their colour and crunch.

Dressing

• Find a dressing shaker (best one linked!) and mix the olive oil, cider vinegar, honey and lemon.

• Put the rice and runner beans in a bowl, then add a few tablespoons of the dressing and mix. Then place the beetroot carefully throughout the salad, sprinkle with nuts and coriander.