Beetroot curry

Regular readers might notice similarities between this and other earlier posts. I thought that too, but there is a difference in that here beetroot is the star ingredient and needs to have a bit of bite in in still, unlike the softer biryani version. If like me your vegetable choices are now ruled by a delivery company, and the New Year has started with an overabundance of roots and cabbages even small changes in the recipe are welcome.

  • Ingredients: one or two raw beetroot, one large slice of celeriac or swede, two shallots, one chilli, a tomato or two, one teaspoonful each of ground coriander and cumin, 1/2 of mustard seeds, a few cardamon pods and kaffir lime leaves, a handful of coriander leaves. One or two tablespoonfuls of rapeseed or other vegetable oil.
  • Method: Peel and cube the raw beetroot and the celeriac. Thinly slice the shallots, chilli and garlic. Dice the tomato. Add the oil to a wok and heat on a medium setting. Start filling the pan with the onions, then celeriac, chillies, spices, beetroot and garlic. Keep stirring gently with a wooden spoon. When it seems dry add the tomato. After this a small amount of water may be added. Cover and steam, every so often removing a cube of celeriac or beetroot and testing the bite. Probably the celeriac will be cooked long before the beetroot. Keep going until the beetroot is just cooked. Add a handful of fresh coriander, check the seasoning and stir well.
  • To serve: Garnish the vegetables with baby beetroot leaves and serve with basmati rice and a simple raita. Here I have added a home made flat bread and some fried cauliflower. And maybe a beer.

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