This recipe is a variation of Rasa’s beetroot curry and it accompanied the huge beetroot we got in our Growing Communities veg box this week. Its something different to do with your beetroot and an unusual vegetable for currying. I’ve made it twice now – it is really delicious, but don’t try cutting any corners with the process; do push the pureed spring onion tops and pistachios through a sieve, and do cut the beetroot into matchsticks; I skipped this the first time round and the texture just wasn’t quite right.
Ingredients
- 500g Beetroot
- 50g shelled pistaschios
- 1 tsp yellow mustard seeds
- 6 cardamom pods
- 1tsp fennel seeds
- 3 fresh chillies
- 1 tbsp grated ginger
- 2 bunches spring onions
- 100g fresh coconut, grated
- 3 tbsp olive oil
- 200ml plain yoghurt
Method
Boil the beetroots until tender and peel them under cold running water, then chop them into thick matchsticks. Toast the pistachios in the oven or on the hob. Crack the cardamom seeds and remove the seeds, discarding the pods. Slice the white ends of the spring onions and chop them finely. Drop the green ends into a pan of boiling water for a few seconds then plunge them into cold water. Chop them carsely and put them into a food processor with the pistachios, cardamom seeds and 2 tablespoons of the olive oil and blend, adding a little cold water in a slow stream until you get a thick butsmooth puree. Pass this through a sieve, fine enough to take out any coarse pieces of scallian – into a small pan. Hlave the chillies lengthways, and chop them into slices. Heat another tablespoon of olive oil in a shallow pan and cook the sping onion white bits, the chillies, ginger, mustard and fennel seeds over a medium heat, stirring for 5 minutes, then add the beetroot and coconut and the pistachio and green onions paste, and cook for 5 more minutes. Season with salt and stir in the yoghurt just before you serve.
Rasa is a vegetarian South Indian restaurant on Stoke Newington Church street, Hackney, London N16