serves
2-4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
2-4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Curry
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 100 ml vegetable oil
- 10 g mustard seeds
- 1 large onion, finely diced
- 5 garlic cloves, finely chopped
- 3 green chillies, finely sliced
- 2 sprigs curry leaves, leaves picked
- 10 g cumin seeds
- 1 tsp ground turmeric
- 650 g beetroot, washed, peeled and cut into a thick julienne
- 400 ml can coconut cream
- salt and pepper, to taste
- coriander leaves, shredded, to serve
- steamed basmati rice, to serve
Instructions
- Heat the oil in a heavy–based saucepan over medium heat. Add the mustard seeds and stir for about 30 seconds or just until they start to pop.
- Add the onion, garlic, chilli, curry leaves, cumin seeds and turmeric and cook until the onions are translucent.
- Add the beetroot and 125 ml (½ cup) water. Bring to a simmer and cook for 5 minutes. Add the coconut cream, stir to combine well, then cover and cook for another 5 minutes. Season with salt and pepper and cook for another 5 minutes or until the beetroot is tender.
- Transfer to a serving bowl, scatter with shredded coriander and serve with steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Curry
