Special Diet

Creamy Beetroot, Green Bean and Tomato Curry

cook 30 mins
Tags: Spicey
  • 2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 red chillies, deseeded and finely chopped
  • 10–12 fresh curry leaves
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 400 g (13 oz) raw beetroot, peeled and cut into matchsticks
  • 200 g (7 oz) green beans, trimmed
  • 6 plum tomatoes, chopped
  • 250 ml (8 fl oz) water
  • 100 ml (3 1/2 fl oz) canned coconut milk
  • juice of 1 lime
  • salt and pepper
  • chopped coriander, to garnish
  • Heat the oil in a large heavy-based saucepan until hot, then add the mustard seeds and cook over a medium heat for a few minutes until the seeds begin to pop, then add the onion, garlic and red chillies and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent.
  • Add the remaining spices, the beetroot and green beans and cook for a further 1–2 minutes. Stir in the tomatoes and measurement water and simmer, uncovered, stirring occasionally, for 15–20 minutes or until the beetroot is tender.
  • Pour in the coconut milk and simmer for a further 1–2 minutes, then stir in the lime juice and season to taste. Ladle into warm bowls, scatter with chopped coriander and serve.
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