Tim’s Famous Beetroot Curry

This is famous for even dedicated ‘meateater’s’ loving it.

step 1
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1, finely sliced leek
Heat ghee or oil. Add cumin seeds and leek, (or add a pinch of asafeotida) and fry until fragrant.
step 2
- 3-4 beetroot
- 2 tablespoon curry powder
- 1 tablespoon coriander powder
- 1 teaspoon fenugreek powder
- 1 teaspoon turmeric powder
- 1 teaspoon Good Salt, unrefined.
- 1/4-1 (optional) teaspoon chilli powder
- 10 (optional) curry leaves, fresh
Have prepared the beetroot peeled and sliced into thin julienne slices.

Mix all ingredients together in a bowl before hand and have ready.

When the cumin seeds are fragrant, add the spiced beetroot and toss until well coated.
step 3
- 440 ml coconut milk
- as needed water
Add coconut milk and enough water to cover well and simmer for up to 1 hour (or place in oven, 180 C, covered, 1-2 hours)
step 4
- 125 ml parsley, fresh
Garnish with fresh herb or serve with fresh salad leaves.

Wonderful with rice and steamed broccoli, with finely fresh julienned ginger. (see main picture).