Vegetarian recipe ideas
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Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
Serve with coriander leaves and rice.
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