Beetroot curry with coriander chutney

A nice twist on the usual dish - impress your guests with this recipe

Ghee, or clarified butter, is available in all Indian supermarkets. Asafoetida can be found online or in good spice shops.

3-4 small fresh beetroots, roughly chopped

2 tbsp curry powder,

dry roasted

1 tbsp ground coriander

1 tsp turmeric

½ tsp chilli powder

1 tsp salt

1 can of coconut milk

2 tbsp ghee

1 tbsp cumin seeds

1 tsp fenugreek seeds

10 curry leaves

1 pinch of asafoetida

For the coriander chutney

1 cup (packed) fresh coriander leaves, chopped

2 tbsp lemon or lime juice

1 tbsp honey

½ tsp salt

1 tsp toasted cumin seeds

1 tbsp sunflower seeds

1. Preheat the oven to gas mark 4/180ºC/ 350ºF. Mix together the beetroot, curry powder, coriander, turmeric, chilli, salt and coconut milk in a large bowl.

2. Next, heat the ghee in a large saucepan, add the cumin seeds and fry until two shades darker. Add the fenugreek and curry leaves followed by the asafoetida.

3. Tip the beetroot mixture into the saucepan and add ½ cup to 1 cup of water, to desired consistency. Bring to the boil, then place in a casserole dish, cover and bake in the oven for an hour.

4. Meanwhile, combine all ingredients for the coriander chutney in a food processor and blend until it has the runny consistency of apple sauce. Serve the curry and chutney with basmati rice.