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Beetroot, spinach and coconut curry

Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 green chilli, finely sliced
  • 2 tbsp ginger garlic paste
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • 500 g plum tomatoes, chopped
  • 250 g cooked beetroot, chopped
  • 400 ml tin coconut milk
  • 1 tbsp tamarind paste
  • 100 g baby spinach
  • Handful coriander leaves, chopped
  • 1 lime, cut into wedges, to serve (optional)
  • Flatbreads or rice to serve

Method
 

  1. Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
  2. Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
  3. Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.