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Warming beetroot and coconut curry
Fruit and vegetables
6
curry leaves
2
onions
, roughly chopped
1 bunch fresh
beetroot
(about 400g/14oz), peeled and chopped into 2cm/¾in wedges
4cm/1½in piece fresh
ginger
, peeled and grated
2
garlic
cloves, grated
1 green
chilli
, finely chopped
1 tsp ground
coriander
½
green cabbage
, finely sliced
3 tbsp dessicated
coconut
1 green
chilli
, finely chopped
1
lime
, sliced into wedges
fresh coriander
Tins, packets and jars
400ml tin
coconut milk
400g tin
chickpeas
, drained
basmati rice
or flatbreads
Cooking ingredients
2 tbsp
coconut oil
2 tbsp
tomato purée
2 tsp medium
curry powder
salt and freshly ground
black pepper
1 tbsp
coconut oil
Back to recipe
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