Beetroot Curry with Cinnamon2014-10-18
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 60m
Beetroot Curry is a very pleasing way to serve beetroots. It is an amazing colour and a far cry from the pickled beetroots I remember from childhood, still available, but not in this house! It is delicious with a hint of cinnamon in the background. Serve with plain rice or chapatis and maybe some lime pickle.
- 700g raw beetroot, shoots and leaves removed
- 3 tbsp coconut or vegetable oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 cm cinnamon stick, broken
- 1 green chilli, finely chopped
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- ¼ tsp black pepper
- 1 tsp chilli powder
- ½ tsp tumeric powder
- 200g fresh tomatoes, chopped
- 1 tsp salt
- juice of 1 small lime
- handful of coriander leaves, chopped
- ¼ tsp ground cinnamon
Peel the beetroot and cut into chip shapes just under 1 cm thick.
Add the oil to a large frying pan and bring to a medium heat. Add the cumin seeds, mustard seeds and cinnamon and fry for about 20 seconds until the mustard seeds have stopped popping.
Add the green chilli, onion and garlic and fry until softened (about 5 minutes). Add the black pepper, chilli powder and turmeric and stir in for a few seconds.
Add the beetroot, tomato and salt. Cover and cook over a low-medium heat for between 30 -60 minutes, depending on how well cooked you like your beetroot. It should still be a little crunchy when served. Check regularly and add a little water if it is sticking.
Stir in the lime juice at the end of cooking and serve sprinkled with chopped coriander leaves and ground cinnamon.