BALINESE BEETROOT CURRY

The sweetness from the beetroot works really well with the warm spices; in fact, the curry is even more delicious the next day, when the spices have developed.

Serves 4

500g raw beetroot, peeled and cut into thin wedges 2 tsp olive oil 2 tsp ground cumin 2 tsp caraway seeds 1 tsp ground turmeric 30g cashews 11/2 tsp linseeds 1 onion, finely sliced 2 cloves garlic, crushed

2.5cm piece fresh root ginger, peeled and finely chopped

1 red chilli, deseeded and finely chopped

1 x 400ml can coconut milk 1 x 400g can chickpeas, drained 300g baby spinach

Juice of 1 lime

Salt and freshly ground black pepper, to taste

Large handful fresh coriander, leaves separated, stalks chopped

Cooked brown rice, to serve

1 / Put the beetroot wedges into a roasting pan and drizzle with half the olive oil. Roast for 30 minutes at 180C.

2 / Meanwhile, put the spices, cashews and linseeds into a highpowered food processor or spice grinder and blitz together.

3 / Heat the remaining olive oil in a large saucepan over a medium heat, add the onion and fry for 10 minutes until soft. Add the garlic, ginger, chilli and the spice mixture, and fry for a further 2 minutes.

Add the chopped coriander stalks and the coconut milk, and bring to a simmer.

4 / Finally, add the roasted beetroot, chickpeas and spinach and cook for a further 5 minutes until the spinach has wilted and chickpeas are heated through. Squeeze in the lime juice, season to taste and serve with brown rice. •