This fragrant curry by Tara Wigley is ideal for the time of year. We’ve used green beans, but other green veg work well too: cavolo nero, spinach and Tenderstem broccoli are all great options.
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Heat the oil in a large, lidded sauté pan over a medium heat. Add the onion, chilli, ginger, garlic and ½ tsp salt, then cook for about 8 minutes, stirring frequently, until softened but without too much colour. Stir in the cumin, turmeric, lemongrass paste and 2 tbsp water; cook for about 2 minutes, reducing the heat a little if necessary. Stir in the beetroot, then pour over the coconut milk, add 200ml water and season with the remaining 1 tsp salt and some black pepper. Bring to a simmer and cook for 20-25 minutes, covered, until the beetroot is tender and the sauce has thickened.
Stir through the coconut cream, then add the beans. Cover and cook for 4-5 minutes until the beans are just cooked through. Finally, stir through ½ of the coriander and the lime juice. Scatter over the lime zest and remaining coriander, along with a little desiccated coconut and/or a dollop of dairy-free coconut yogurt alternative, if you like.