Tim’s Famous Beetroot Curry
- 1 hour (or more for best results)
Heat ghee or oil. Add cumin seeds and leek, (or add a pinch of asafeotida) and fry until fragrant.
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.
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)
- 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).