Balinese beetroot and spinach curry recipe

I could literally melt into this dish, the colours and smells are so inviting! This recipe is an adaptation from the wonderful Riverford organics, where I’ve used less fat, making it lighter on the body but still rich enough to taste delicious. Keeping your fats low gives the body a chance to effectively do its job of detoxification and will make the biggest difference to your digestion!

SERVES 2

INGREDIENTS

500g beetroot

1 red onion, finely chopped

2 cloves garlic, minced

1 inch piece of ginger, peeled and finely chopped

1 red chilli, finely chopped

15g fresh coriander, stalks & leaves chopped separately

Balinese spice mix (1 tsp ground cumin, 1 tsp caraway seeds, ½ tsp ground turmeric, 1 tbsp maple syrup)

½ can of full fat coconut milk (200ml)

1 tin chickpeas drained and rinsed

200g spinach

1 tbsp toasted sesame seeds

Juice of ½ to 1 lime

Sea salt & pepper to taste

METHOD

Place the beetroot in a pan of boiling water and simmer until the skin peels away easily and the beetroot is tender. Remove all the skin and cut into thin wedges. Set aside.

Sauté the onion in a little water until soft. Add the ginger, garlic, chilli and coriander stalks and sauté for a few minutes more before adding the spice mix and a little salt. Mix well, adding more water as needed to prevent burning.

Stir in the coconut milk, along with 200ml of water and simmer for 10 minutes.

Add the chickpeas, followed by the beetroot, taking care not to break the wedges apart. Simmer for 5 minutes more.

Add the spinach a couple of handfuls at a time until just wilted into the dish. Finish by adding chopped coriander, lime juice to taste, a sprinkle of salt/pepper as needed and toasted sesame seeds on top.

Delicious on it’s own or served with roasted sweet potatoes and a big green salad. Sink in and enjoy!