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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I love beetroot, I think it deserves much more publicity than it gets here it is spiced with fragrant spices and is delicious hot or cold. Ingredients:
1 tablespoon vegetable oil |
2 garlic cloves, chopped |
1 teaspoon grated fresh ginger |
1 teaspoon cumin seed |
1 teaspoon coriander seed, roughly crushed |
1/2 teaspoon dried chili pepper flakes |
625 g cooked beetroots, in wedges |
150 ml coconut milk |
1/2 teaspoon ground cardamom |
1 lime, juice and zest of |
1/4 cup chopped coriander |
Directions:
1. Heat the oil and fry the garlic, ginger, cumin, coriander seeds and chilli for a minute.
2. Add the beetroot and cook for a further minute.
3. Add coconut milk, cardamom, rind and juice. Cook over a medium heat for 3 minutes.
4. Stir in coriander and serve.
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