Thu, 6 August 2020
Tempered Potato and Beetroot Curry
Chef: Paul Knapp, The Firefighting Chef
Ingredients
14 g dried curry leaves
2 teaspoons black mustard seeds
1 teaspoon hot curry powder
1 tablespoons coconut paste
6 spring onions
4 cloves of garlic
5 cm piece of ginger
vegetable oil
500g new potatoes
500g kg mixed beetroot , (about 6 medium-sized)
250 g ripe cherry tomatoes
1 x 400 ml tin of coconut milk
1 lemon juiced
½ a bunch of fresh coriander , (15g)
1 lime for garnish
Method
1) Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1–2 minutes or until fragrant then tip them all into a food processor and blitz well.
2) Trim the spring onions and add to the food processor,Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil then Pulse until the mixture forms a paste its as easy as that.
3) Peel the beetroots and chop into 2cm cubes or stock cube size pieces and cut your spuds the same. Place the pan back on the hob over a low/medium heat, add the paste and cook for a few minutes. Add the chopped beetroot and potatoes. Reduce the heat to low and cook for 25 minutes or until they start to soften, stirring often.
4) Next, we tip in the cherry tomatoes and cook for 10 minutes, before starting to break them up with the back of a wooden spoon.
5) After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook until your beets are soft but not squishy, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving.
6) Serve the curry with the rice and tempered spices, coriander leaves scattered on top and the lime wedges on the side for squeezing over.
