Vegan Beetroot Curry

This is one of my Vegan man's favourites. When he knows I am making it, he gets all excited like a little kid.

You can make it as spicy or as non spicy as you like, I like to make mine with quite a punch. I usually serve it with steamed rice or dhal.


Vegan Beetroot Curry 

Ingredients

500 grams of raw beetroots
2 tbs of olive oil
1/4 tsp mustard seeds
1 large brown onion chopped
2 bay leaves
1 tsp ground cumin
1/4 tsp tumeric
1 cinnamon stick
2 cans of chopped tomatoes
1 lime juiced
2 garlic cloves minced
3 green chillies chopped
2 red chillies chopped
150 ml of coconut milk

Method

Peel beetroot and cut into match sticks

Heat oil in a large saucepan - when hot, add the mustard seeds until they pop, then add the tomato, garlic, onion and chillies.

Once sweated, add the beetroot, tomatoes, seasoning, one cup of water.

Simmer for around 35 - 40 minutes, or until beetroot is soft.

Add the coconut milk, simmer until thick - add seasoning.

Serve with steamed rice, pilaf rice or Dhal.