Beetroot curry

1 Put the coconut in a medium pan over a medium heat and cook for 2-3 minutes, until toasted and golden. Tip onto a plate. Return the pan to the heat and add the oil. Once hot, add the mustard and cumin seeds with the curry leaves. When the seeds start to pop, add the shallot and cook for 4 minutes, until softened. Stir in the garlic and ginger and cook for 1 minute.

2 Trim the beetroot, then cut into thin wedges and fnely chop the stems. Add the beetroot wedges and stems to the pan with the turmeric, curry powder, a pinch of salt and 3 tbsp water. Cover and cook for 12 minutes, stirring occasionally. Remove the lid and cook for about 3 minutes, until the beetroot is tender to the point of a knife but still with a little bite. If the curry is a touch dry, add 1-2 tbsp water. Squeeze over ½ the lime.

3 Meanwhile, rinse the rice; cook according to pack instructions. Serve the curry on top of the rice, with the toasted coconut scattered over and the remaining lime wedge on the side.