Maja Smend

What everyones reading

Name: What everyones reading
Total time: 50 min
Yield: 4
Ingredients: 500 g raw beetroot, peeled and cut into thin wedges; 2 tsp. olive oil; 2 tsp. ground cumin; 2 tsp. caraway seeds; 1 tsp. ground turmeric; 30 g cashews; 1/2 tsp. linseeds; 1 onion, finely sliced; 2 cloves garlic, crushed; 2.5cm piece fresh root ginger, peeled and finely chopped; 1 red chilli, deseeded and finely chopped; 400 mL Advertisement - Continue Reading Below; 400 g can chickpeas, drained; 300 g baby spinach; juice of 1 lime; salt and pepper to taste; large handful fresh coriander, leaves subjoined, stalks chopped; cooked brown rice, to serve

The curry is even more delicious the next day, when the spices have developed.

By Charlie WatsonLunch-box inspiration - balinese beetroot curry

raw beetroot, peeled and cut into thin wedges

Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to run is tasty and easy to digest (metaphorically and physically.

In this curry, the sweetness from the beetroot works really well with the warm spices; in fact, the curry is even more delicious the next day, when the spices have developed.

ingredient banana loaf cake

Yields:

Total Time:

50 mins

Ingredients

500 g
raw beetroot, peeled and cut into thin wedges
2 tsp.
olive oil
2 tsp.
ground cumin
2 tsp.
caraway seeds
1 tsp.
ground turmeric
30 g
cashews
1/2 tsp.
linseeds
1
onion, finely sliced
2
cloves garlic, crushed
2.5cm piece fresh root ginger, peeled and finely chopped
1
red chilli, deseeded and finely chopped
400 ml
Advertisement - Continue Reading Below
400 g
can chickpeas, drained
300 g
baby spinach
juice of 1 lime
salt and pepper to taste
large handful fresh coriander, leaves separated, stalks chopped
cooked brown rice, to serve

Directions

1. Step 1Put the beetroot wedges into a roasting pan and drizzle with half the olive oil. Roast for 30 minutes at 180C.
2. Step 2Meanwhile, put the spices, cashews and linseeds into a high-powered food processor or spice grinder and blitz together.
3. Step 3Heat the remaining olive oil in a large saucepan over a medium heat, add the onion and fry for 10 minutes until soft. Add the garlic, ginger, chilli and the spice mixture, and fry for a further 2 minutes. Add the chopped coriander stalks and the coconut milk, and bring to a simmer.
4. Step 4Finally, add the roasted beetroot, chickpeas and spinach and cook for a further 5 minutes until the spinach has wilted and chickpeas are heated through. Squeeze in the lime juice, season to taste and serve with brown rice.