Sri Lankan-Style Beetroot Curry [vegan]

Instructions

1. To make the Sri Lankan curry blend, heat a saucepan and add basmati rice. Dry roast until slighty brown. Add the rest of the spices and dry roast everything until spices start popping and release their aromas. Place mixture in a blender ad whizz to a powder. Set aside.
2. Peel beetroots. Cut in 1 cm thick wedges.
3. Heat the olive oil in a large pan. Add finely chopped onion and fry gently for a couple of minutes. Add 2 Tbsp of Sri Lankan curry blend, 1 Tbsp freshly grated ginger and curry leaves. Fry gently for another 3 minutes or so.
4. Add sliced beetroot, crushed garlic and the water. Bring to boil, then reduce heat to medium and cook covered for 20 mins.
5. Add coconut milk. cook uncovered for 15 to 25 mins until the sauce has thickened slightly and the beetroots are cooked. Add drained chickpeas. Season to taste with lemon juice and salt if needed.
6. Serve with fresh coriander and cashews on top and (dairy free) yoghurt plus flat bread on the side.

• Servings : 6
• Ready in : 60 Minutes
• Course : Curries
• Recipe Type : August Recipes, December Recipes, February Recipes, January Recipes, July Recipes, June Recipes, March Recipes, November Recipes, October Recipes, September Recipes
• Ingredient : Beetroot, Chickpeas