Beetroot Cheera Pachadi Curry
Chef Top Tip
"Beetroot is a great vegetable for using as a detox staple, but in Winter is sometimes overlooked. This curry retains the flavour of the beetroot despite the spices, if using prepacked beetroot, ensure it is not in vinegar. I like to serve this with coconut rice to which cooked lentils and roasted cashew nuts have been added."
- 4 large fresh beetroots, peeled and cut into 2.5cm cubes
- 100g freshly grated coconut (dessicated if fresh unavailable)
- 2 whole green chilies, chopped
- 2.5cm piece root ginger, finely chopped
- 1 tsp black mustard seeds
- 2 tb sunflower oil
- 2 tsp yellow mustard seeds
- 10 curry leaves
- 1 tsp turmeric
- 1 tsp chili powder
- 275g fresh baby spinach leaves
- 200ml natural yoghurt
- Place the cubed beetroot in a pan of lightly salted boiling water for 30-40 minutes until just tender and then drain.
- Meanwhile using a mortar & pestle or food processor, grind or process the coconut, chillies, ginger and black mustard seeds into a fine paste.
- Heat the oil in a large frying pan, add the yellow mustard seeds and cook for one minute, until they begin to pop. Add the curry leaves, cooked beetroot, turmeric and chili powder, cook over a low heat for 10 minutes, stirring occasionally.
- Stir in the coconut paste, add spinach leaves, lower the heat and cook until the spinach has wilted.
- Cover and cook for a further 10 minutes.
- Remove from the heat, stir in the yoghurt, mix well and adjust seasoning to serve.
All products marked in bold are available to purchase through Vegetarian Express.