Meat-free Archives

Fritter recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Bread recipes

Broccoli with coconut-coriander sauce

15 minutes

Braai recipes

Beetroot curry

30 minutes

Beetroot curry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 kg baby beetroot
3 T vegetable oil
4 large onions, sliced
4 cloves garlic, crushed
1 thumb-sized piece ginger, grated
1 T cumin seeds
1 T coriander seeds
1 T garam masala
1 T pickled fish masala
100 g brown sugar
1 cup white vinegar
salt, to taste

Method

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to
cool, then peel. Set aside until ready to use.

2. Heat the oil in a pan, then gently fry the onions, garlic and ginger. In a dry pan, toast the cumin and coriander seeds. Add the toasted spices to the onion mixture and
fry over a medium heat for 10 minutes, or until the onions are sweet and translucent.

3. Add the garam masala and pickled fish masala and stir through well. Fry gently for a further 5 minutes, then stir in the sugar and vinegar. Simmer over a low heat for 20 minutes, stirring occasionally. Season with salt and add the beetroot. Serve at room temperature or cold.

Find more curry recipes here

Photographs: TOBY MURPHY
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi

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Fried halloumi with ClemenGold-and-date syrup

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Broccoli with coconut-coriander sauce

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Beetroot curry

Beetroot curry

Ingredients

Method