Feed four with this Sri Lankan-inspired dish on a budget of just £4, then try our resourceful ideas for using up any leftover ingredients
Beetroot curry
Packed full of vibrant beetroot, this is a sweet, earthy and creamy curry. To make it plant-based, make sure the stock is vegan and use coconut yogurt to serve.
SERVES 4
PREP 20 mins
COOK 1 hr EASY V
2 tbsp sunflower oil 6 curry leaves, fresh or dried 1 onion, finely sliced 1 tsp turmeric 2 tsp ground cumin 1 tsp ground coriander ½ tsp hot chilli powder (optional) 20g ginger, grated 3 garlic cloves, peeled and crushed 2 tbsp tomato purée 500g beetroot, cut into wedges 250ml vegetable stock 400g can coconut milk ½ lime, juiced
To serve long-grain white rice, paratha and yogurt
1 Heat the oil in a large, deep saucepan over a medium-high heat. Stir in the curry leaves and cook for 2-3 mins until fragrant and starting to pop. Tip in the onion, turmeric, cumin, coriander and chilli powder. Fry over a medium heat for 10-12 mins until lightly browned. Mix in the ginger, garlic and tomato purée and cook for 4 mins until fragrant and dark red in colour.
2 Carefully tip in the beetroot and pour over the vegetable stock and coconut milk. Season well and bring to a gentle simmer. Cook over a medium heat for 35-40 mins until the beetroot is tender. Stir in the lime juice and season to taste. Serve with rice, paratha and a dollop of yogurt, if you like.
GOOD TO KNOW vegan • folate • fibre • 2 of 5-a-day PER SERVING
