serves 6-8 as part of a shared meal

Ingredients:

• 1 large onion, peeled & diced
• 2T vegetable oil
• 2 bunches large beetroot (approx 900g)
• 3 sprigs fresh curry leaves
• 6 large green chillies, halved lengthwise
• 1T ground dried coriander
• 2t sugar
• 1/4C red wine vinegar
• 350mL coconut milk

Method:

• Trim beets and scrub well.
• Cut off any scanky bits of beet and cut each into 6-8 wedges.
• Place oil in a large saucepan over a medium heat.
• Add onion and cook for approx 10mins stirring frequently or until onion has softened.
• Add prepared beets, curry leaves, chillies and coriander and fry for a few more minutes.
• Season with sugar and red wine vinegar and add coconut milk and enough water to make a creamy sauce.
• Bring to a simmer and then cook covered for 40min to 1 hour or until beetroot is tender and everything has a lovely regal purple hue.

many thanks to  StoneSoup