Beetroot Curry

INGREDIENTS
250g beetroot (peeled and cut in to matchsticks)
1/2 cup coconut milk
1/2 teaspoon curry powder
1/2 teaspoon mustard powder or paste
1/4 teaspoon turmeric powder
3 tablespoons water
2 tablespoons olive oil
1 tablespoon pounded Maldive fish
2 green chilli, sliced
1 big red onion, chopped
2 sprigs curry leaves
1 small piece of cinnamon stick
Salt to taste

METHOD

• Mix the beetroot with the curry powders, put to one side.
• Temper the onion, green chilli, curry leaves, Maldive fish then add the beetroot mixture.
• Mix all together, add the water, cover and cook for 10 minutes.
• Then add the coconut milk, check the seasoning, simmer and remove from the heat.

This was one of my favourite vegetable dishes when I was small! I was very choosy about what I ate with rice, but I loved this one because the beetroot turned the rice red.