Meera Sodha's Beetroot Curry

Adapted from my favourite recipe book, East (in store!), this has got to be the most visually appealinbg curry yet. The contrast of the deep red beetroot curry against the pristine rice - divine. It's creamy, earthy and sweet - and doesn't take a pro to make it.

Ingredients
3 tbsp rapeseed oil
6 curry leaves (dry ones sold in store, fresh is always better!)
1 large red onion, diced
4 cloves of garlic, crushed
1½ chillies, finely chopped
1½ tbsp tomato puree
2 tsp ground cumin
800g raw beetroot, peeled and cut into 0.5cm slices
1¼ tsp salt
1 x 400ml tin of coconut milk
1 tbsp lime juice (from 1 lime)
Basmati rice (4 Portions = 2 cups)

Optional, to serve: fresh coriander and toasted seeds

Recipe

1. If you're cooking rice with this dish, we recommend prepping and heating your water now. Double rinse your rice, and soak for 20 minutes whilst you make your curry.
2. For the curry: on a medium flame, heat the oil in a wide frying pan that has a lid. Fry the curry leaves until they crackle and pop for about a minute. Add the onion, garlic, and chillies, and cook for approximately 6 minutes until the onion becomes translucent and soft. Then, incorporate the tomato puree and cumin, and cook for another 5 minutes.
3. Add the sliced beetroot, salt, and 6 tablespoons of water. Cover and cook for 15 minutes, stirring occasionally. If the curry appears a bit dry, add more water, one tablespoon at a time.
4. Whilst the curry is simmering, get your rice on. Add the basmati rice to 1.5 parts cold water, bring to the boil, simmer for 12 minutes, then steam with a lid on for 10.
5. Whilst the rice is on and ready to steam, remove the lid of the curry, mix in the coconut milk, and simmer for 10 minutes until the beetroot is tender and the sauce has reduced. Lastly, stir in the lime juice and turn off the heat.
6. Serve with a sprinkle of coriander and a handful of toasted seeds for health points!