Beetroot Curry

This recipe is inspired by the beetroot curry from Sri Lanka, which is probably the most popular way to eat beetroots there. The beetroots are julienned in a Sri Lankan curry. You can prepare them in this way or, as I usually do, slice them into matchsticks - just make sure they are all the same size so they cook evenly.
This recipe is popular with my daughter, probably because beetroots are slightly sweet. And the fact the curry is pink no doubt helps, too!
This recipe goes nicely with Silverbeet Mallung and rice.

Serves 4

Ingredients

2 tbsp ghee
4 beetroots, peeled and cut into matchsticks or julienned
1 inch ginger grated
1/2 red onion, finely chopped.
1 tsp cumin seeds
1 tbsp mustard seeds
1 tsp turmeric
2 tsp Ayurda summer spice mix or garam masala
200 ml water
1/2 cup coconut milk
1 handful chopped coriander
2 tsp Himalayan salt
lemon or lime wedges for serving

Method

1. Heat ghee on medium heat in a medium-sized casserole dish or saucepan

2. Add cumin and mustard seeds and saute until they start to pop.

3. Add ginger for 1 minute before adding the onion.

4. Cook onion until soft, then add the spices. Cook gently for 1 min.

5. Add the beetroot and saute until covered in the spices.

6. Add the water and cover with a lid and cook for about 20 mins or until soft. Add more water if the curry starts to dry out.

7. When the beetroot is tender, add the coconut milk and cook for another 5 mins.

8. Turn off heat and add the chopped coriander before serving.