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To serve

Nutrition: Per serving

  • kcal314
    low
  • fat23g
  • saturates15g
  • carbs18g
  • sugars14g
  • fibre6g
    high
  • protein5g
  • salt0.4g

Method

  • step 1

    Heat the oil in a large, deep saucepan over a medium-high heat. Stir in the curry leaves and cook for 2-3 mins until fragrant and starting to pop. Tip in the onion, turmeric, cumin, coriander and chilli powder. Fry over a medium heat for 10-12 mins until lightly browned. Mix in the ginger, garlic and tomato purée and cook for 4 mins until fragrant and dark red in colour.

  • step 2

    Carefully tip in the beetroot and pour over the vegetable stock and coconut milk. Season well and bring to a gentle simmer. Cook over a medium heat for 35-40 mins until the beetroot is tender. Stir in the lime juice and season to taste. Serve with rice, paratha and a dollop of yogurt, if you like.

Recipe from Good Food magazine, July 2023

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