Vegan Beetroot Light Curry

Ingredients

• 300 g beetroot, peeled and diced
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 100 ml light coconut milk
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 green chilli, slit
• Salt to taste, fresh coriander

Preparation

1. Heat oil; crackle cumin seeds, then sauté onion until soft.
2. Add tomato puree, turmeric, coriander, chilli; cook 4–5 minutes.
3. Stir in diced beetroot and a splash of water; cover and simmer until tender.
4. Pour in light coconut milk; simmer gently 3–4 minutes more.
5. Season with salt; finish with chopped coriander.
6. Serve warm as one moderate bowl.