Beetroot Curry


  • 1/4 cup curry leaves
  • 2 tsp black mustard seeds
  • 1 tsp hot curry powder
  • 2 tbs desiccated coconut
  • 6 spring onions, trimmed
  • 3 garlic cloves
  • 3cm piece of ginger, peeled
  • 1 tbs sunflower oil
  • 6 (about 1kg) mixed beetroots, peeled, chopped into 2cm pieces
  • 250g cherry tomatoes
  • 400ml can coconut milk
  • 2 tbs lemon juice
  • 300g wild rice
  • Coriander leaves and lime wedges, to serve


  • 2 tbs sunflower oil
  • 3 garlic cloves, thinly sliced
  • 1-2 long red chillies, thinly sliced
  • 3cm piece of ginger, peeled, sliced into matchsticks
  • 2 tbs curry leaves


  1. Toast curry leaves, mustard seeds, curry powder and coconut in a large dry frypan with a lid over medium heat for 1-2 minutes until fragrant.
  2. Transfer to a food processor and whiz until combined. Add onion, garlic, ginger and oil, and whiz to a paste.

  3. Return the frypan to medium heat and add curry paste. Cook, stirring, for 2 minutes or until fragrant. Add the beetroot and 1/4 cup (60ml) water.
  4. Reduce heat to low, then cover and cook, stirring for 25 minutes or until sticky. Add tomatoes and cook for a further 10 minutes or until soft
  5. Use the back of a spoon to break up tomatoes, then stir in milk and juice. Increase heat to medium-high and cook for 5 minutes or until sauce has thickened. Season.
  6. Meanwhile, cook the rice according to the packet instructions. Drain.
  7. For the temper, heat oil in a frypan over medium heat. Add remaining ingredients and cook for 1-2 minutes until fragrant. Remove from heat and transfer to a bowl lined with paper towel.
  8. Divide rice among bowls and top with curry, temper and coriander leaves. Serve with lime wedges to squeeze over.

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