Beetroot Poriyal (Vegan, DF, GF)
This is one of my favourite Indian stir-fries, it’s vibrant, tasty and spicy, everything you want from Indian food, but also healthy, full of vitamins and anti-oxidants, all you want from food in general!
It’s origins stem from southern India, where the use of coconut and mustard seeds is much more prevalent
I love to serve this as a little canapé in a vegan filo shell with a nice cold crisp glass of wine. I generally make a bigger batch and also have it with rice as a light mid week dinner
You can also use this recipe with another vegetable, e.g. cabbage that I have done and served like a taco with poppadum. I have served that at dinner parties topped with pomegranates for a hit of sweetness and acidity
Ingredients
- 2 tbsp. coconut oil
- 2 cups cooked and grated beetroot
- 1 green chilli, chopped
- 10 curry leaves
- 1 tsp. mustard seeds
- 1 pinch salt
- 4 tbsp. grated coconut
Method
- In a pan heat the coconut oil, keep the heat low and add the mustard seeds
- When the mustard seeds begin to crackle, add the green chilli, curry leaves
- Add the beetroot, mix well
- Add salt to taste
- Add the coconut, mix well
- Serve with rice, roti or in a tart cup as a canapé
