RED for VALENTINE "Beetroot in spiced coconut milk"

Beetroot in spiced coconut milk

Ingredients

1 or 2 medium sized beetroot

3-4 garlic cloves, chopped

1 teaspoon grated ginger

1 teaspoon cumin seeds

1 teaspoon coriander seeds, crushed

½ teaspoon dried red chilli flakes

½ cup thick coconut milk

¼ teaspoon ground cardamom seeds

Juice of 1 medium sized lime

1 tablespoon vegetable oil

Handful of chopped coriander leaves

½ teaspoon pepper

Salt to taste

Method

• Cook the beetroot in water, peel and cut into wedges and keep aside.
• Heat oil in a large frying pan and add the garlic, ginger, cumin, coriander seeds and chilli flakes.
• Stir fry for 1-2 minutes. Toss in the beetroot wedges and fry stirring gently for 1-2 minutes.
• Then add the coconut milk, cardamom, lime juice and salt. Cover and cook over a medium heat for 4-5 minutes.
• Stir in the fresh coriander leaves and serve.