Beetroot and squash curry
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3–4
This root vegetable curry looks so vibrant with the vivid purple beetroot and is vegan friendly too.
Ingredients
- 2 tbsp sunflower oil
- ¼ tsp black mustard seeds
- ½ tsp fennel seeds
- ¼ tsp fenugreek seeds
- 10 curry leaves
- 1 green bird’s-eye chilli, sliced in half lengthways (optional)
- 1 red onion, thinly sliced
- ¼ tsp ground turmeric
- 1–2 tsp roasted Sri Lankan curry powder, to taste
- 2 raw beetroots, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces
- ½ butternut squash, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces
- 150ml/5fl oz coconut milk
- ½ lime, juice only
- salt
- freshly steamed rice or warmed parathas or naans, to serve
Method
Heat the oil in a large saucepan or deep frying pan over a medium–high heat.
Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well.
Cook for 2 minutes, or until the onions have started to soften slightly.
Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well.
Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat.
Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry.
Serve the curry with rice, parathas or naans.
