The natural sweetness of beetroot goes well
with a mild curry sauce.
1. Peel beetroot and cut into pieces, if
the leaves look healthy, cut into pieces too.
2. Heat cumin seed and curry powder in
coconut oil until fragrant, add beetroot and leave stalk part, sweat for a
minute. Add water to cover and coconut paste, or use coconut milk, season with
soya sauce and cook until soft, stir in green leaves just before serving.
No comments:
Post a Comment