Tag: beetroot

Beetroot and Coconut Curry

 

Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.

INGREDIENTS:

  • 400g raw beetroot
  • 2 tbsp organic sunflower oil
  • 1/4 tsp black mustard seeds
  • 1 onion, chopped
  • 2 cloves of garlic
  • 2 hot green chillies
  • 2 bay leaves
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1/2 can organic chopped tomatoes
  • A pinch of salt
  • 100ml coconut milk
  • juice of 1 lime

METHOD:

  • Peel the beetroot, and cut into matchsticks (a mandolin is useful for this. Or just cut it up as small as you can)
  • Heat the oil in a large saucepan, and add the mustard seeds. As soon as they start jumping, add the onion, garlic and chillies. Fry on medium heat until the onion is tender.
  • Add the spices and the beetroot, fry for a further two minutes and then add the tomatoes, 250ml water and a pinch of salt.
  • Simmer for 20 minutes, stirring occasionally, until the beetroot is tender.
  • Add the coconut milk and let it simmer for another couple of minutes, until the sauce has thickened.
  • Stir in the lime juice, adjust the seasoning, and serve with rice.

Borscht

Very good version of a classic soup.

INGREDIENTS:

  • 50g butter
  • 350g beetroot, peeled and diced
  • 1 medium beetroot, peeled and grated
  • 1 carrot peeled and diced
  • 1 onion, peeled and sliced into rings
  • 1 can chopped tomatoes
  • 1 tbsp wine vinegar
  • 1 tbsp sugar
  • 2 litres of beef or vegetable stock
  • 1/2 cabbage, shredded
  • 2 potatoes, diced
  • 6 cloves of garlic
  • black pepper
  • 150ml sour cream
  • 1 tbsp chopped fennel or dill leaves

METHOD:

  • Melt the butter and gently cook the beetroot and carrot.
  • Add the onion, tomatoes, vinegar and sugar, and a small amount of stock, and bring to a simmer for 15 minutes.
  • Add the cabbage and cook for a further 20 minutes. Keep an eye, and add extra stock if required.
  • Add all of the rest of the stock, as well as salt to season, the garlic, potatoes and pepper and cook for a further 15 to 20 minutes, until the potatoes are cooked.
  • About 10 minutes before the end, add the grated beetroot.
  • Leave to stand after cooking for around 10 minutes.
  • Serve in warm soup bowls, each portion topped with a good dollop of soured cream and garnished with chopped herbs. A side serving of bread and cheese goes well.