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Beetroot Curry with Carrot & Coconut Sambal

Beetroot helps to lower blood pressure, improve blood flow and enhance antioxidant status in the body. It is a valuable ingredient for providing liver support and helping liver detoxification.
Course: Main Course
Keyword: vegan curry
Servings: 4 people

Ingredients

Carrot and Coconut Sambal

  • 45 g Unsweetened desiccated coconut
  • 125 ml coconut water (or mineral/ filtered water)
  • 1 small red onion
  • 1 large (or 2 small) carrots, coarsley grated
  • 1 lime, juice and 1/2 tsp zest
  • Fine sea salt to season
  • 1 red or green chilli finely chopped (optional)

Beetroot Curry

  • 650 g fresh beetroots (approx 4 medium)
  • 1 tbsp coconut oil
  • 1 tsp coriander seeds
  • 20 dried curry leaves (or 1 sprig fresh)
  • 2-3 small green chillies, finely chopped
  • 1 cinnamon stick, bashed in half
  • 1 large onion, finely sliced
  • 3 garlic lcoves, finely sliced
  • 1/2 tsp fine sea salt, plus more for finishing
  • 1 400ml can full-fat coconut milk
  • 15 g fresh coriander
  • 1 lime, jucie for curry and zest to garnish
  • Seasoning to taste
  • 1 lime, cut into wedges to serve

Instructions

Carrot and Coconut Sambal

  • Combine the desiccated coconut and (coconut) water in a small bowland soak for 30 minutes.
    Slice the onion into thin slices. Add the onion, with the grated carrot, lime juice and zest to the coconut and mix well. Stir in the chilli if you are using it.
    Taste for seasoning. It should be fresh and sharp to balance the curry.
    Spoon into a serving bowl, cover and set aside while you prepare the curry

Beetroot Curry

  • Peel the beetroots and cut them into thick matchsticks / batons.
  • In a large pan over medium heat, melt the coconut oil.
  • Add the coriander seeds, curry leaves, chilies and cinnamon stick. Stir well
    and cook for two minutes until fragrant.
  • Add the onion and salt. Stir and cook until the onion slices are translucent
    (about 7 minutes). Add the garlic, stir and cook for one minute, then add
    the beetroot and coconut milk.
  • Reduce the heat and partially cover. Make sure that the liquid is simmering
    very lightly, not boiling. Boiling will cause the coconut milk to split. Cook for
    25 minutes until the beetroot is tender and flavours have combined.
  • While the curry is cooking, wash and chop the coriander.
  • To finish the curry, remove the cinnamon stick and squeeze in the lime
    juice. Stir, taste and add seasoning to balance the flavours. Fold in half ofthe coriander. Either sprinkle the remaining coriander over the curry, orput it into a small dish for diners to help themselves.
  • Serve the curry on a platter with rice and the sambal. Garnish with the limewedges.

Notes

I like using coconut sambal for the variety of curries I do. I like the sweeter taste of coconut combined with lime juice
 
 
Source: Adapted from recipes by My New Roots / Kate Waters. Edited by Sarah Lumley.