Try this recipe from riverford.co.uk/recipes Aromatic beetroot curry


with quinoa & coconut serves 2 Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, cooled with coconut and yoghurt, and served with protein-packed quinoa. If you want to prevent your hands from staining when you’re preparing the beetroot, wear a pair of rubber gloves, although it does wash off, I promise!


• 1 red onion • 500g bunched beetroot • Oil for frying, e.g. vegetable or sunflower • 1 large or 2 small garlic cloves • 25g ginger • 4 tomatoes • ½ tsp black mustard seeds • Aromatic spice pot containing: • 1 tsp ground coriander, • 1 tsp Ground cumin • ¼ tsp turmeric, • ¼ tsp ground cinnamon • 1 bay leaf • ¼ tsp chilli flakes – add to taste • 400ml tin coconut milk • 100g quinoa • 25g desiccated coconut • 1 lime, juiced • Dollop yoghurt


Put a medium-sized pan of salted water on to boil. Peel, halve and finely slice the red onion. Wash, peel and chop the beetroot into wedges, not too thick, about 2-3cm at their widest part, so they cook in time.


Heat 1 tablespoon of oil in a large pan (one with a lid). Add the onion and gently fry, stirring now and then, for 10 minutes, adding a splash of water if it looks like catching at any point. Meanwhile, peel and finely chop 1 large or 2 small garlic cloves. Peel and grate the ginger. Wash and dice the tomatoes. After 10 minutes of cooking, add the mustard seeds to the onion. Fry until you hear them start to pop.


Add the beetroot, garlic, ginger, aromatic spice pot, bay leaf and chilli flakes (add all or just half the pot, depending on your preference for heat). Stir-fry for 2 minutes. Add the tomatoes and tin of coconut milk (it may have separated in the tin, give it a little stir before


even coconut oil are all fine for frying at a high temperature.


Sunflower, light olive, rapeseed oil or


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adding if needs be). Season with a little salt and pepper. Cover and simmer for about 25 minutes, stirring now and then, until the beetroot is tender. Top up with a splash of water if needed. Once the beetroot starts to simmer, boil a kettle of water. Rinse the quinoa in a sieve. Transfer to a saucepan. Cover with plenty of hot water. Bring up to the boil and cook for 14-15 minutes, until the grains have popped open.


While the beetroot curry and quinoa cook, put the desiccated


coconut in a frying pan. Heat gently, stirring often, until lightly golden and toasted. Transfer to a bowl. Squeeze the juice from the lime into another small bowl. Drain the quinoa once cooked. When the beetroot is ready, stir in lime juice to taste, adding more salt and freshly ground black pepper if needed. Serve the beetroot curry with the quinoa, sprinkled with the toasted coconut and a dollop of yoghurt.


Like having an allotment without the digging www.riverford.co.uk


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