Beetroot Curry

Beetroots are exceptionally nutritious. So how about sneaking some of that goodness onto your plate with this quick curry.

Serves: 2

Instructions:

• 2 medium size beetroots
• 1 medium onion
• 2 tbsp. oil
• 15 curry leaves
• ¼ scotch bonnet pepper (or to taste)
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• 1 tsp. cumin powder
• 1 tsp. red chilli powder (or to taste)
• ¼ tsp. turmeric powder
• 2/3 cup sliced smoked tuna
• 1/3 tsp. salt
• 1 1/3 cup thin coconut milk

Instructions:

1. Slice the beetroots. We cut them up into quarters before slicing. Our slices were half a centimeter thick.
2. Slice the onion thinly.  
3. Heat the oil in a pot and add the onion, curry leaves and scotch bonnet pepper (githeyo mirus). Cook until the onions soften and start turning golden.
4. Add the ginger and the garlic, stir to combine and cook for half a minute.
5. Then add the cumin, red chilli powder and turmeric powder, and stir fry for half a minute.
6. Add the beetroot, smoked tuna, salt and coconut milk. Give it a good mix, put the lid on and bring the contents in the pot to a boil.
7. Then lower the heat and let the mixture simmer until the beetroot is cooked. For us this took around 20 minutes.