STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
Make a paste with your bang spices and 50ml of water. You’ll end up with a runny paste that you can pour into the pan of onions/garlic/ginger.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Peel and chop your beets into centimetre cubes.
Add into your curry sauce with half a can of tinned tomatoes. Raise the heat for about a minute and add 100ml of water -return to a low simmer and cook for 20-more minutes.
Serving suggestions: This curry is delicious with lashings of crumbled feta cheese. The heat from the curry next to the tangy flavours of feta are a delicious match! Serve with hot fluffy rice and a bunch of salad for a moreish but no guilty feast!
Optional: Add coconut cream or milk powder in the last few minutes of cooking for that extra creamy flavour!
COOKING TIME: 30 mins