Sri Lankan Beetroot and Lentil Curry

Ingredients

• 400 g raw beetroot, peeled and diced
• 150 g red lentils, rinsed
• 400 ml coconut milk
• 150 g onion, finely diced
• 2 tbsp Sri Lankan roasted curry powder
• 1 tsp ground turmeric
• 15 curry leaves
• 3 garlic cloves
• 2 tbsp coconut oil
• 1 tsp mustard seeds

Method

1. 1

   Heat the coconut oil in a medium saucepan over a medium heat. Add the mustard seeds and curry leaves; fry until the seeds pop.

2. 2

   Add the onion and garlic and cook for 6 minutes until softened. Stir in the curry powder and turmeric and cook for 1 minute.

3. 3

   Add the diced beetroot and lentils and stir to coat in the spices. Pour in the coconut milk and 200ml of water.

4. 4

   Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, stirring occasionally, until the beetroot is tender and the lentils have broken down to thicken the sauce.

5. 5

   Season generously with salt and serve with flatbread or rice.