World Cuisine

  • 1 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, crushed
  • ½ teaspoon dried red chilli flakes
  • 625 g (1¼ lb) freshly cooked and peeled beetroot, cut into wedges
  • 150 ml (¼ pint) coconut milk
  • ¼ teaspoon ground cardamom seeds
  • grated rind and juice of 1 lime
  • handful of chopped fresh coriander
  • salt and pepper

Heat the oil in a large frying pan and add the garlic, ginger, cumin, coriander seeds and chilli flakes. Stir-fry for 1–2 minutes, then add the beetroot. Fry, stirring gently, for 1 minute, then add the coconut milk, cardamom and lime rind and juice. Cook over a medium heat for 2–3 minutes.

Stir in the fresh coriander, season with salt and pepper and serve hot, warm or at room temperature.

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