Beetroot Curry UK Stylie…

A break in the clouds, revealing a burst of evening sunshine called for beetroot curry with local grown runner beans al fresco.

I’ve been experimenting with ways to get a rich, creamy, tangy curry sauce without using tomatoes (given they are part of the nightshade crew and can aggravate inflammatory conditions). Using beetroot with sweet potatoes really works well; even the colour would have you fooled!

Here’s the recipe;

• 2 sweet potatoes (chopped in small chunks)

• 2 medium sized beetroot (chopped)

• 3 carrots (sliced)

• 1 cup red split lentils

• Half cup of frozen peas

• Chunk of grated ginger

• 1 tsp mustard seeds

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp mild curry powder

• 1 tsp turmeric

• 1/2 tsp chilli powder

• 1/2 tsp asafoetida

• 1 can coconut milk

• Salt & Pepper to taste

• Juice of 1/2 lime

• Coconut yoghurt to serve

Fry the mustard seeds in a little ghee or coconut oil until they pop, then add the rest of the spices and grated ginger and fry for a further 2 minutes.

Add the lentils, carrots, beetroot and sweet potatoes.

Then add in the coconut milk and a cup of water.

As the sweet potatoes take less time than the beetroot, they end up quite mushy, which creates the lovely creamy texture of the sauce.

Stir in a few frozen peas right at the end and season with salt and pepper to taste.

I love to serve curry with fresh vegetables. Runner beans really complement this dish well. Rocket is a lovely option too.