3 red beetroots
1 large onion, finely chopped
3 cloves garlic
1 Tbsp. oil
2 tsp. black mustard seeds
1 teaspoon coriander seeds
20 dried curry leaves (or 1 sprig fresh)
2-3 small green chilies, finely chopped
1 cinnamon stick
1 tsp sea salt, plus more for finishing
1 x 400ml can full-fat coconut milk
juice of 1 lime or lemon
large handful of coriander
4 portions of cooked red or brown rice (red is more traditional)
1 batch Green Mallung (recipe to follow)
lime wedges to serve
1. Peel beets and cut them into matchsticks. Chop onions, slice garlic. Set aside.
2. In a large pot over medium-high heat, add oil, mustard seeds, stir, and let toast. Add the coriander, curry leaves, chilies and cinnamon, stir well, and cook for one minute until fragrant. Add the onion and salt, stir to coat and cook until the onions are translucent, about 5 minutes. Add garlic, stir and cook one minute. Add beets and coconut milk, bring to a simmer, reduce heat and cover (make sure that the liquid is simmering very lightly, not boiling. Boiling over high heat will cause the coconut milk to split). Cook until the beets are tender, about 15 minutes.
3. While the curry is cooking, wash and roughly chop the coriander.
4. To finish the curry, squeeze in the lime juice, stir, and add more salt to balance the flavours. Add coriander and serve immediately over rice with the green mallung and extra lime wedges.
½ cup unsweetened desiccated coconut
½ cup coconut water
1 bunch of silver beet or kale or 3 bunches of english spinach
1 small red onion
1 tsp. ground cumin
¾ tsp sea salt, plus more for garnish
1 green chilli, if desired
Juice of ½ lime, plus extra for garnish
1. Combine desiccated coconut and coconut water in a small bowl and let soak for about 30 minutes.
2. Slice onion in thin sections. Mince chili. Wash greens and dry. Remove any tough ribs, stack leaves and cut into thin ribbons. Set aside.
3. In a large, dry pot over medium heat, add the onions, salt and cumin. Stir often, letting the onions soften in the pan. Add a couple tablespoons of the liquid from the soaking coconut if the pot becomes too dry (reserve as much liquid as you can, however). After about 8-10 minutes, add the greens and the coconut mixture. Stir to coat, and quickly cover the pot with a lid so that the greens steam inside. Wait just 30-60 seconds – the greens are ready when they are bright, green and tender. Remove from heat and squeeze in the lime juice. Season to taste. Serve warm or at room temperature.