UN-BEETABLE J.NOURISH CURRY

THIS SRI LANKAN INSPIRED CURRY, HAS SOME OF THE MOST SWEET, AROMATIC + CREAMY FLAVOURS PLUS A LITTLE BIT OF SPICE IN THE UNDERTONES. I LOVE MAKING THIS IN THE COOLER MONTHS AS ITS GROUNDING + FULL OF NUTRIENTS TO HELP BOOST OUR IMMUNE SYSTEM LIKE SWEET POTATO + CARROTS, PLUS OF COURSE HOW COULD YOU CREATE SUCH COLOUR WITHOUT SOME BEET!

INGREDIENTS

• 2 tbsp coconut oil

• 500g beetroot

(chopped)

• 200G sweet potato

• 4-5 carrots

• 1 large brown onion (use red if you don’t

have brown)

• 200ml coconut milk

• 2 tomatoes

• 150g red quinoa or brown rice

• 1 lime

• 1 tsp of lime zest

• handful of fresh

coriander leaves-

plus some to garnish

• 1-2 large handfuls of greens ( I use what is in season - rainbow chard, kale or spinach)

THE PASTE

• 2-3 garlic cloves

• 1 red chilli (deseeded)

• 6 curry leaves,

fresh if possible

• 6 cardamom pods

• 1 cinnamon stick

• 1/2 inch fresh ginger

DRY SPICE BLEND

• 1 tsp ground cumin

• 1 tsp groundcardamom

• 1 tsp ground coriander

• himalayan sea salt

• freshly ground pepper

METHOD

Scrub the beetroot + slice into small, bite-size chunks (no need to peel, although you can if preferred).

Peel the onion + cut into small cubes. Roughly chop the tomatoes.

Make the curry paste

Peel + remove the germ (small stalk inside garlic which creates bitterness) from garlic + drop into mortar + pestle with roughly chopped ginger (can remove skin if preferred). Halve the chilli, flick out seeds + membrane for less heat + chop. Slide the chilli into mortar + pestle + crush well until it forms a nice paste.

Now, you can add the remaining ingredients for the paste mixture: curry leaves, cardamom pods + cinnamon stick, crush lightly. No mortar + pestle? No worries. Chop the garlic, ginger + chilli finely, then stir everything together.

Spice mix: I like to pop all the spices into a small cup to save time + create efficiency in the process.

Add 2 tbls Coconut oil into a large pot set to medium- high heat. Chuck in onion + fry for 4-5 mins, stirring occasionally until golden. Reduce the heat slightly, then stir in the beetroot + curry paste + continue to cook for 2-3 mins.

Next, add chopped tomatoes + coconut milk + stir well to combine. Bring to the boil, then add cubes of sweet potato + carrot (as they don’t take quite as long as the beetroot) add a little water if the vegetables aren’t quite covered, cover with the lid. Cook for 30 mins on a low simmer, or until the beetroot is tender. Add a splash more water if the curry starts looking a little dry. Meanwhile, tip the rice into a sieve and rinse. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn the heat right down and very gently simmer for 25 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan with the lid on while you finish the rest of the dish.

While the curry cooks, shred the kale, beans or any greens you prefer. As soon as the beetroot is tender, stir in the greens and cook for 2-3 mins, till wilted. Grate in the lime zest, and squeeze in half of the juice.

Serve the vibrant beetroot curry next to heaps of brown basmati rice and with wedges of the remaining lime half.

ENJOY MY FAVES X