Sri Lankan-Style Beetroot Curry

Ingredients

• 700g raw beetroot
• 1 small onion
• 1 Tbsp freshly grated ginger
• 3 large garlic cloves

From the cupboard

Sri Lankan Curry Blend:

• 1 Tbsp basmati rice
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 stick of cinnamon
• 5 cloves
• 1/2 tsp cardamon seeds
• 1 tsp fenugreek
• 2 tsp peppercorn
• 1 tsp mustard seeds
• 1/2 to 1 tsp of chilli flakes (depending on how hot you like it)

Curry

• 2 Tbsp vegetable oil
• 6 curry leaves
• 400ml water
• 400ml coconut milk
• 400g can chickpeas
• lemon juice
• fresh coriander
• cashew nuts
• (dairy free) yoghurt
• flat bread

Instructions

1. To make the Sri Lankan curry blend, heat a saucepan and add basmati rice. Dry roast until slightly brown. Add the rest of the spices and dry roast everything until spices start popping and release their aromas. Place mixture in a blender and whizz to a powder. Set aside.
2. Peel beetroots. Cut in 1 cm thick wedges.
3. Heat the olive oil in a large pan. Add finely chopped onion and fry gently for a couple of minutes. Add 2 Tbsp of Sri Lankan curry blend, 1 Tbsp freshly grated ginger and curry leaves. Fry gently for another 3 minutes or so.
4. Add sliced beetroot, crushed garlic and the water. Bring to boil, then reduce heat to medium and cook covered for 20 mins.
5. Add coconut milk. Cook uncovered for 15 to 25 mins until the sauce has thickened slightly and the beetroots are cooked. Add drained chickpeas. Season to taste with lemon juice and salt if needed.
6. Serve with fresh coriander and cashews on top and (dairy free) yogurt plus flat bread on the side.