Beetroot Curry

Cook Time 30 minutes

Serves 4

Ingredients

3 medium beetroots, steamed or boiled until just tender and ½ cup of the cooking liquid reserved

1 tsp ghee or butter

1 tsp fennel seeds

1 tsp cumin seeds

½ tsp ground ginger

½ tsp turmeric

Pinch of chilli powder 

2 tbsp full-fat Greek yoghurt

Salt, to taste

To Serve

Naan, to serve

Coriander, to garnish

Method

Peel the cooked beetroot and cut into 2cm cubes.

In a sauté pan, heat the ghee and add fennel and cumin seeds. Once they pop, stir in ginger, turmeric and chilli powder. Cook for a few seconds.

Add the beetroot and toss gently to coat in the spices. Lower the heat completely, then slowly stir in the yoghurt and 2–3 tbsp of the reserved beetroot liquid. Warm very gently for 5 minutes, stirring frequently. Do not let it boil. 

Season with salt and serve with coriander and naan.