Aromatic Beetroot And Coconut Curry

January 9, 2017

 

 

 

As we reported just over a month ago, the harvesting of our lovely beetroot ended this year with the crops nicely tucked away in storage.

 

Branded as a "superfood" beetroot is packed full of oxidants which stimulates muscle growth and encourages oxygen to flow throughout the body including many other great health benefits- there's no surprise that beetroot juice is loved by cyclists and athletes alike!

 

The first few weeks of January can only mean one thing: a nation full of keen dieters and optimistic gym members. And if there's one food that we completely recommend, then that is our good old friend- the beetroot. 

 

But before you go and starve yourself and think you can't eat those indulgent and comfort foods that you love- think again. here is an easy-to-make and aromatic Beetroot And Coconut Curry. It's a perfect alternative to your Friday night Indian takeaway.

 

 

Ingredients

 

1 large red onion

1 bunch of beetroots

1 large garlic clove

25g ginger

4 tomatoes

1/2 tsp black mustard seeds

Aromatic spice pot containing:

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/4 tsp turmeric

  • 1/4 tsp ground cinnamon

  • 2 bay leaves

  • 1/4 tsp chili flakes 

1 tin coconut milk

100g quinoa

25g desiccated coconut

1 lime

1 pot of yoghurt

 

Method

 

Peel and finely slice the red onion. Wash, peel and chop the beetroot into 2cm wedges.

 

Heat 1 tbsp of oil in a large pan. Fry the onion for 10 minutes, stirring occasionally 

 

Peel and finely chop the garlic. Peel and grate the ginger. Wash and dice the tomatoes. toss in the mustard seeds to the cooked onion. Fry until they start popping.

 

Add the beetroot, garlic, ginger, aromatic spice pot, bay leaves and chili flakes to the pan and stir fry for a further two minutes.

 

chuck in the tomatoes and tip in the tin of coconut milk (stir before adding if it has separated). Season with salt and pepper.

 

Cover and simmer for roughly 25 minutes, stirring now and again, until the beetroot is tender. Top up with a splash of water if needed.

 

Boil a kettle of water, rinse the quinoa well in a sieve. Transfer to a pan, cover with the hot water, bring to the boil and cook for around 15 minutes until the grains have popped open. 

 

While the curry and quinoa is cooking, put the desiccated coconut into a dry frying pan. Heat gently, stirring often until lightly golden and toasted. Transfer to a small bowl.

 

Drain the quinoa. When the beetroot is ready, squeeze in the lime juice to taste, adding more salt and pepper if needed. 

 

Serve the beetroot curry with the quinoa sprinkled with the toasted coconut and a dollop of yoghurt.

Suggestion: Why not make some low-fat naan breads to eat with your curry? They're so easy to make: just make a dough out of White Whole Wheat Flour, baking powder, salt, Greek yoghurt and almond milk then cook on a skillet both sides for 2 minutes each!

 

We also mentioned using oil for frying- if you're feeling really healthy, then maybe try using FryLight olive oil spray.

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