Try this delicious and delicately spiced dry coconut curry using beetroot or any mix of root vegetables for an easy midweek vegetarian supper.
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp turmeric powder
¼ tsp chilli powder
1 tsp ground coriander
¼ tsp garam masala
2 tbsp coconut oil
4-5 shallots quartered and sliced
1 whole red chilli
1 green chilli, deseeded and finely chopped
2cm piece of fresh ginger grated
1 garlic clove crushed
1/3 cup of grated coconut (dessicated will work if you can’t find fresh)
2 large beetroot, grated
Heat the coconut oil in a large pan, wok or kadai on a medium heat.
Add the mustard seeds and when they start to pop add the cumin seeds and shallots. Continue to fry for 2 mins before adding the chillies, ginger and garlic.
Fry for a couple of minutes to release the aromas and stir in the beetroot.
Reduce the heat slightly and continue to cook for 10-15 minutes without a lid, stirring frequently.
When it is cooked to your preference stir in the coconut, allow to rest for a couple of minutes and then serve with rice and roti.