Beetroot Curry with Coconut Sambal

Step 1
Bring water to boil in a small pot, add washed basmati rice, cumin, salt and ghee or butter and bring back to the boil on low heat. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

Beetroot Curry
Step 2
In a large-sized pot, heat oil on low heat for 2-4 minutes, add curry leaves to fry for 5-10 second, set aside to garnish the curry at the end.

Step 3
In the same pot with remaining oil, add onion, garlic, chilli, and pandan leaves, then cook for 4-5 min.

Step 4
Add the cinnamon and ground coriander and continue to cook for 2-3 minutes.

Step 5
Next add the coconut milk and stock, then bring to the boil on a medium-low heat.

Step 6
Once it comes to the boil, add in the beetroot and season with sugar and salt, cook for a further 15 minutes until beetroot is tender.

Coconut Sambal
Step 7
Meanwhile, in a mixing bowl, add desiccated coconut and coconut water to rehydrate for 15 minutes. Then add lime zest, lime juice, stir to combine. Transfer to a small serving bowl garnish with fresh coriander.

Step 8
Transfer the curry to serving bowls and garnish with fried curry leaves. Serve with sambal and cumin rice and enjoy!