Beetroot Curry

Ingredients:

1 Mishra’s Curry Cube

2 medium beetroot (300g), peeled and cut into thick matchsticks

1 tbsp oil

I medium onion, finely chopped

2 cloves garlic, minced

2cm root ginger, minced

1 medium ripe tomato, finely chopped

½ cup water

Chopped coriander leaves for garnish, optional

Step one

Heat the oil in a large heavy-based pan and fry the onion, garlic and ginger for about 10 minutes or until the onion has softened and browned. Add the Curry Cube and stir to mix.

Step two

Add the chopped tomato and beetroot, mix thoroughly, then pour in the water. Bring to the boil, then simmer over a low heat for 15-20 minutes until the beetroot is cooked and the sauce has thickened. Stir occasionally and add a little more water during cooking if needed to prevent the curry from drying out.

Step three

Season with salt and pepper to taste, and garnish with chopped coriander if using. Serve hot with other curries and rice and/or Indian breads.