Beetroot Curry (4)
Ingredients
Instructions
  1. Peel the beetroot and slice about as thick as a £1 coin, then cut the slices into strips about 1 cm wide.
  2. 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.
  3. 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.