This recipe stars our new Coconut & Beetroot curry blend, and is great either as a side dish or as a main course served with chappati or roti bread. The beetroot gives the dish a vibrant colour, which is boosted by the tomatoes, and though the spicing is quite complex it still has an almost refreshing flavour. By all means alter the veg we use, it will work with most, but we find the carrot just adds to the colourful nature of this lovely curry. We guarantee that once you’ve made this one, it will be a regular on your table!

01.

Ingredients

1 large onion, halved and sliced
2tsp garlic/ginger paste
2 carrots, peeled and thickly sliced
8 new potatoes, halved
1 cup garden peas
3 tomatoes, cut into wedges
3tsp Coconut & Beetroot Curry blend
1tsp Garam Masala

02.

Method

  • Heat a tablespoon of coconut oil in a pan, then add the onion and ginger/garlic. Fry, stirring frequently, until the onion is starting to turn golden, about 15 minutes.
  • Now add the tomatoes, along with the Coconut & Beetroot blend, getting everything well mixed up. Keep frying for another minute or two then add the carrot and the new potatoes.
  • Give everything a good stir and add around a cup of water, along with a pinch of salt.
  • Bring to a simmer, then let everything bubble along until the veg is cooked, ten minutes or so. At this point add the peas and the garam masala, giving the pan one last stir before simmering for five minutes.