BALINESE BEETROOT CURRY
The sweetness from the beetroot works really well with the warm spices; in fact, the curry is even more delicious the next day, when the spices have developed.
Serves 4
500g raw beetroot, peeled and cut into thin wedges 2 tsp olive oil 2 tsp ground cumin 2 tsp caraway seeds 1 tsp ground turmeric 30g cashews 11/2 tsp linseeds 1 onion, finely sliced 2 cloves garlic, crushed
2.5cm piece fresh root ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 x 400ml can coconut milk 1 x 400g can chickpeas, drained 300g baby spinach
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Large handful fresh coriander, leaves separated, stalks chopped
Cooked brown rice, to serve
1 / Put the beetroot wedges into a roasting pan and drizzle with half the olive oil. Roast for 30 minutes at 180C.
2 / Meanwhile, put the spices, cashews and linseeds into a highpowered food processor or spice grinder and blitz together.
3 / Heat the remaining olive oil in a large saucepan over a medium heat, add the onion and fry for 10 minutes until soft. Add the garlic, ginger, chilli and the spice mixture, and fry for a further 2 minutes.
Add the chopped coriander stalks and the coconut milk, and bring to a simmer.
4 / Finally, add the roasted beetroot, chickpeas and spinach and cook for a further 5 minutes until the spinach has wilted and chickpeas are heated through. Squeeze in the lime juice, season to taste and serve with brown rice. •