Name of Recipe: Beetroot Curry - thanks to Jules at Stonesoup
Number of People: 6
Ingredients:1 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp yellow mustard seed
1 fresh coconut
2 large onions, peeled & quartered
1 clove garlic
1 cm piece fresh ginger
1 large green chilli, halved & seeds removed
2 Tbsp oil
3 medium beetroot
water or stock to add to coconut water to make up to 250 ml
2 tsp palm sugar
juice of 1 lemon or lime
1 tsp oil
2 sprigs fresh curry leaves
1 Tbsp fresh coriander leaves
Preparation:Place the coriander, cumin and mustard seeds into the TM bowl and dry roast for 5 minutes at 100°C on speed 1. Remove from bowl and set aside.
Remove flesh from coconut, saving water for later. Break coconut flesh into chunks and place into TM bowl and chop for 30 seconds on speed 5. Scrape down after 15 seconds. It should be shredded but not mashed. Remove from bowl and set aside.
Place onion, garlic, ginger and chilli in TM bowl and chop for 10 seconds on speed 7.
Scrape down after 5 seconds. add oil to the TM bowl and cook for 5 minutes at 100°C on speed 1.
While onion mixture is cooking, peel beetroot and cut into 2cm chunks.
Once onion has sauteed, add beetroot, coconut flesh, spice mix, coconut water & stock/water and palm sugar. Cook for 30 minutes at 100°C on reverse and speed 1. Check to see if the beetroot is tender enough at this point, you may need to cook it for another 10-20 minutes.
Once the beetroot is tender, heat the teaspoon of oil in a frying pan and carefully drop in the curry leaves, they will tend to spit and jump out. Fry for about 20 seconds then add to the curry with the lemon/lime juice. Mix the curry leaves and juice through for 30 seconds on reverse and speed 1.
Serve topped with coriander leaves.
Photos:
Tips/Hints:The recipe was inspired by Jules at Stonesoup
http://thestonesoup.com/blog/2008/08/the-colour-purple/#more-176 You can modify it by using coconut cream instead of fresh coconut.
