Roasted beetroot and green bean curry recipe
This is loosely inspired by Sri Lankan beetroot curries. You will need a large roasting tin with sides for this.
Ingredients
- 500 g raw beetroot, trimmed, thoroughly washed and cut into 2cm/1inch wedges
- 3 tbsp vegetable oil
- 1 onion, finely sliced
- 250 g green beans, trimmed
- 1 tsp cumin seeds
- 1.5 tsp black mustard seeds
- 10 curry leaves
- 1 x 3cm/1inch piece of ginger, peeled and finely grated
- 2 cloves of garlic, crushed
- 1 green chilli, finely chopped (with seeds or deseeded, to taste)
- 1 x quarter tsp hot chilli powder
- 2 × 400ml/13.5fl oz tins full-fat coconut milk
- 2 × 400g/14oz tins chickpeas in water, drained
- 1 tbsp freshly-squeezed lime juice
- 2 tbsp plain thick yogurt
- 1 pinch salt and freshly ground black pepper
- 4 flatbreads, to serve
Details
- Cuisine: Sri Lankan-inspired
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Heat the oven to 200°C/400°F/gas mark 6.
- Place the beetroot, oil, onion and a pinch of salt into a large roasting tin and toss to coat in the oil. Roast in the oven for 20 minutes, stirring once halfway through.
- Remove from the oven and add the green beans, cumin seeds, black mustard seeds, curry leaves, ginger and garlic. Toss again and return to the oven for 10 minutes – the beans will begin to blister as they roast.
- Remove from the oven again and add the green chilli, chilli powder, coconut milk, chickpeas, 100ml/3.3fl oz hot water, and a generous pinch of salt and some freshly ground black pepper. Stir together, adding a dash more water if it seems too dry, then return to the oven for 15-20 minutes, or until the curry is bubbling and the beetroot is tender.
- Remove from the oven and leave to stand for 5 minutes. Just before serving, squeeze over the lime juice and swirl through the yogurt. Eat with flatbreads.
This recipe is from LEON Happy One Pot Vegetarian by Rebecca Seal and Chantal Symons. Published by Conran Octopus, £17.99.
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