Another beetroot curry from Sri Lanka, this version is slightly hotter than the one published previously.
Peel the beetroot and slice about as thick as a £1 coin, then cut the slices into strips about 1 cm wide.
Fry the onions in the oil in a wide frying pan for about 3 minutes, then add the spices, pandanus leaf and curry leaves if using, green chillies and salt.
When the mustard seeds start to jump add the beetroot and cook for 5 minutes on a medium heat. Add the coconut milk, cover and simmer gently for 10 minutes then uncover and cook for a further 15 mins or so until the beetroot is tender.