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.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.