Beetroot

I grew up with a group of eight friends who all lived in the same village as me. We’re still close, despite living in different countries. Sophie Van Dijk is one of the group and a huge foodie, like me, and I’m excited to share her gorgeous dhal recipe here. The beetroot gives it a wonderful pinkish-red colour, but also brings a slight sweetness to the dish. INGREDIENTS 400ml full-fat coconut milk • 1 tbsp coconut oil • 1 heaped tsp cumin seeds • 200g uncooked red lentils, rinsed • 1 tsp ground turmeric • 1 heaped tsp garam masala • 1 heaped tsp ground coriander • ½ tsp chilli powder or cayenne pepper • 500g cooked whole beetroot, peeled

To serve (optional): boiled rice • natural yoghurt • fresh coriander, chopped