Ingredients

Method

• 6 medium beetroot, washed
• 4 T canola oil
• 4 small shallots, peeled and quartered
• 1 x 70 g punnet Woolworths garlic, ginger, chilli, turmeric
• 1 sprig curry leaves
• 1 T garam masala
• 1 T hot curry powder
• ½ cup water
• sea salt and freshly ground black pepper, to taste
• 1 x 400 ml can coconut milk, shaken
• 10 g mint
• For the flatbreads:
• 120 g cake flour
• ½ cup beetroot water
• 1 t baking powder
• 2 T canola oil

Method

Ingredients

1. Place the beetroot in a large saucepan and cover with cold water. Bring to the boil and cook for 30 minutes, or until cooked through. Set aside some of the beetroot cooking water aside for the flatbreads.

2. Peel and cut the beetroot into quarters, then set aside. Heat the olive oil in a large pan. Fry the shallots over a medium heat until softened. Stir in the garlic, ginger, chilli and turmeric and fry for a further 3 minutes.

3. Add the curry leaves and garam masala and fry for 1 minute, then add the curry powder. Fry for a further 3 minutes and add the water. Season well and stir. To serve, pour equal parts coconut milk into bowls and spoon over the curry. Be sure to shake the can well before opening. Serve with the flatbreads and mint.

4. To make the flatbreads, combine all the ingredients in a bowl to make a dough. Divide the dough into balls and roll out to a thickness of ½ cm. Toast the flatbreads in a pan over a medium heat until cooked through, about 2 minutes on each side.

Find more curry recipes here. 

Photograph: Jan Ras