Special Diet

  • 1 tablespoon groundnut oil
  • 1 teaspoon black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 fresh red chillies, deseeded and finely chopped
  • 8 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) canned chopped tomatoes
  • 250 ml (8 fl oz) water
  • 100 ml (3½ fl oz) reduced-fat coconut milk
  • juice of 1 lime
  • salt
  • chopped coriander leaves, to garnish

Heat the oil in a wok or saucepan over a medium heat. Add the mustard seeds and as soon as they begin to 'pop' (after a few seconds), add the onion, garlic and chillies. Cook for about 5 minutes until the onion is soft and translucent.

Add the remaining spices and the beetroot. Fry for a further 1–2 minutes, then add the tomatoes, measured water and a pinch of salt. Simmer for 15–20 minutes, stirring occasionally, until the beetroot is tender.

Stir in the coconut milk and simmer for a further 1–2 minutes until the sauce has thickened. Stir in the lime juice and check the seasoning. Garnish with chopped coriander and serve immediately.

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