With chicken…………………………………….and without chicken…………
More beetroot in the veg box, so scrubbed them all and bunged them in the oven. Easy. Then made this simple curry.
If you can’t get the curry leaves, don’t worry as you can make this without and it will still be brilliantly tasty. The pumpkin will soften down and start to break down into the soup, which also thickens it slightly.
Curry leaves have a very distinctive smell and flavour, that I can only explain as nutty, mustardy, yet fragrant. Anyhow get them if you can, fresh if possible, from an Asian supermarket. They’re cheap, so I always buy a couple of bags and freeze, what I don’t use. (Frozen are more flavourful than dried.)
And then I had it again……the next day (I did a separate post too). and this time I stirred in 75 ml whipping cream into each portion, added some freshly boiled eggs to the top with the crushed cashews.
A rich, sweet and filling and a brilliant vegetarian dish that even a meat eater might really enjoy!
Bloody good Beetroot Coconut curry.
Beetroot Coconut Curry
8 small to medium raw beetroot
50 g unsalted butter
12 curry leaves, optional
4 cloves garlic, crushed
big knob ginger, about 75 g, peeled and finely grated
1 red chilli, deseeded and very finely chopped, optional
6 green cardamon pods, crushed and all thrown in
1 teaspoon ground cumin
juice and finely grated zest of 1 orange
1 x 400 g can tomatoes
2 x 400 g cans coconut milk
1 litre vegetable or chicken stock (A chicken stock recipe to come.)
A large handful of whole chestnut mushrooms
juice of 2 limes or lemons, or a mix of both
A handful cashews, peanuts or pecans, toasted
small bunch fresh coriander
Salt and freshly ground black pepper
A dollop of creme fraiche or Greek yoghurt to serve
For a meaty boost, add about 200 g cooked shredded chicken to your list. (A chicken stock recipe to come, to cook the chicken in.)
For a veggie boost, add about 200 g chopped firm tofu or Paneer cheese, (the main supermarkets sell this Indian cheese) with the beetroot.
…….and then I had it again the next day with cream and egg, (See pic above)…..I stirred 75 ml whipping cream into each portion, added some freshly boiled eggs to the top with the crushed cashews.
1. Preheat oven 200 C/180 C fan/Gas mark 6. Scrub the beetroot well and place unpeeled in a roasting tin or dish and cover with foil. Bake for 45 minutes to an hour or until tender when the centre is poked with the tip of a small knife. Set aside to cool.
2. When the beetroot are cool enough to handle, scrape off the skin with a small knife and chop into small cubes.
3. Melt butter with the curry leaves, if using, then add the crushed garlic, grated ginger, chilli, cardamons, cumin and orange zest and stir fry for about 3 minutes, then add the orange juice, tomatoes, coconut milk and stock.
4. Season, bring to a boil, add the mushrooms and chopped beetroot and bring to a boil again. Reduce heat and simmer for 5 minutes or until the mushrooms are tender. Add the chicken, if using and heat through for a few minutes.
5. Check for seasoning, squeeze in about ½ the lime or lemon juice. Taste adding more to taste. Top with a dollop of the creme fraiche or yoghurt. Crush the toasted nuts, chop the coriander and scatter both over the curry.