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Beetroot Coconut Curry

An inspiration from the amazing book "East"by Meera Sodha. This is an unusual way to eat beets in Greece, where you will usually find them boiled, or if you are lucky, roasted as a side to complete a fish menu order in a tavern. But beets deserve so much more than that.

Use a wok or deep pan. Start by sautéing over medium fire:

  • Onion, 1 large pc

  • Ginger, 2 tbsp, finely cut

  • Chilli, 1 tbsp, finely cut

until they start to soften. Then add:

  • Coconut cream, 1 can

and allow it to bubble away and start to caramelise, about 10 minutes. Add:

  • Beets, peeled and cut in 8 wedges, 3 - 4 pcs

  • Vegetable stock, enough to cover the beets, plus some more (1 litre should do, but it will depend on the pan you use).

Let it boil for 20 minutes, adding more stock as you go along if it has evaporated, and checking the doneness of the beets. A knife should easily be pushed through. In the end you want the consistency of a thick sauce.

Garnish with a lot of fresh herbs and nuts. I like to use:

  • Coriander leaves

  • Pine nuts.

I serve this either with rice, potato or cauliflower puree, or just plain yoghurt.


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