After the glut of christmas meat, I can surely say I have gone from eating pigs in blankets to being a pig in a blanket. The river of red wine, life in cashmere sweatpants (because dressing sporty means being healthy) and an ever refilling chocolate box has meant my christmas goal, turning my abs into bread rolls, has been achieved.
To overhaul my body and mind, I have decided that I am going to have three full weeks of righteous veganism (for Veganuary… its a thing, look it up) because I had too much turkey left over after christmas and it took me at least a week o ween myself off the mince pies. I also made a video too… in case you are interested
I am beginning this new chapter of rediscovered energy, mindful eating with a hurrahhh for the hearty beetroot curry. Simple to make, it is deliciously spiced, singing with flavour from the heady cumin, curry leaves and heating chillies.
It is a dish that stands strong at any time of year and can be made more kiddy friendly, should you require it to be so by simply lowering or removing the amount of chillies the recipe calls for. Equally you can adapt this recipe between veggie and vegan depending on whether you use regular yoghurt or coconut yoghurt. Both work equally well
Beetroot and Yoghurt Curry
This spicy veg curry is a great make ahead meal, for those planning ahead. I love to eat it with simply steamed brown rice, or cold in a flatbread with houmous and coriander oil.
- 2 tbsp butter or coconut oil
- 2 large onions, peeled, halved and roughly chopped
- 4 cloves of garlic, peeled and crushed
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- ½ tsp ground turmeric
- 6 cardamom pods , bashed
- 1 tbsp curry leaves
- 2-3 medium chillies, deseeded and sliced
- 1 tbsp tomato purée
- 800ml chicken or vegetable stock
- 60g red lentils
- 400-500g red beetroots, cut in small (2cm) cubes
- Salt and freshly ground black pepper
- 3 tbsp chopped coriander
- 250g thick greek yogurt / coconut yoghurt, plus more to serve
- 2 tablespoons hemp seeds
Heat the butter, or oil in a heavy-based saucepan and fry the onion and garlic over a medium to low flame for 10 minutes. Once they are beginning to soften, make some space in the pan to add the spices and toasted them for a couple of minutes, before mixing to coat the onion and garlic.
Add the chopped chillies and tomato purée, then the vegetable stock and finally the small cubes of beetroot and lentils. Season, then bring to the boil and simmer gently, with a lid half on the pan, for about 35 minutes or until the beetroot is just coated in the sauce. If the beetroots are getting dry, just add a little more water. Remove from the heat and stir through 200-250ml of yoghurt. Season to taste
Pull the leaves off the coriander, and finally chop the stalk. Add the chopped coriander stalk and simmer for another minute.
Serve the curry with a scoop of rice. Top with a spoonful of the yogurt on top, a scattering of coriander leaves and a teaspoon or two of hemp seeds, for added crunch.