Beetroot, celeriac and coconut curry

Beetroot, celeriac and coconut curry

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Our first recipe in a series from the Community Health Hub!

Serves 4

What you need

  • 3-4 medium sized beetroot
  • 1 celeriac
  • 4 medium sized potatoes
  • 1 onion
  • 3 cloves garlic
  • thumb sized piece of ginger
  • 1tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp whole cumin seeds
  • ½ tsp ground turmeric
  • ½ tsp ground cayenne
  • 1 tin coconut milk
  • Bunch fresh coriander
  • rapeseed oil
  • good quality sea salt

What to do

Pre-heat oven at 180 / Gas 4. Wash and peel the beetroot, celeriac and potatoes and chop into roughly 1 inch chunks. Spread out over 1 or 2 deep roasting trays and drizzle on some rapeseed oil and a sprinkle of sea salt. Roast in the oven for around 30 mins (give them a shake half way through). Whilst they are roasting finely chop the onion, garlic and ginger and get all your spices together.

When tender (but not totally cooked) take the veg out of the oven and put on the side. Take a large wide non-stick pan (with a lid) and put it on a medium heat. Add a good few tablespoons of rapeseed oil and fry the onions until soft. Then add the ginger and garlic and fry for a few more minutes. Next add the ground coriander, cumin, turmeric and cayenne – fry for a further minute until the kitchen smells good. Add in your chopped veg and coat with the spice oil mix – frying a little on all sides for a few minutes. Then shake your tin of coconut milk and pour over the veg, give it a stir and pop the lid on. Turn down the heat and simmer for 10-15 mins until the veg are all cooked through (add a little water if needed). Just before serving taste and add some more salt if needed, then sprinkle with lots of fresh coriander.