Tim’s Famous Beetroot Curry

  • 1 hour (or more for best results)
  • step 1

    Heat ghee or oil. Add cumin seeds and leek, (or add a pinch of asafeotida) and fry until fragrant.

  • step 2

    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

    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

    Garnish with fresh herb or serve with fresh salad leaves.

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