Betacyanin, the pigment that gives beetroot its purple colour, is thought to help with liver function. People are often surprised at beetroot being a curry ingredient, but its sweet taste contrasts nicely with the spiciness of the coriander and ginger.
Ingredients
- 100g brown rice
- 1 tsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely minced
- 1 inch piece ginger, peeled and grated
- 1 tsp tumeric
- ½ tsp ground coriander
- 1 tsp ground cumin
- 200ml reduced sodium vegetable stock
- 2 medium tomatoes, chopped
- 2 medium beetroot, chopped
- 1 x 210g can chickpeas, drained and rinsed
- 1 large carrot, diced
- ½ lemon, zest only
- 200ml coconut milk
- 10g coriander, chopped
Method
- Bring a large pan of water to the boil, add the rice and cook for 20 minutes (or according to packet instructions) until tender.
- While the rice is cooking, heat the oil in a large deep-sided frying pan, then add the onion, cooking on medium heat for five minutes.
- Add the garlic and ginger and cook for a further five minutes, being careful not to burn the garlic.
- Add the spices and cook for one minute until fragrant.
- Add the stock and tomatoes, bring to the boil, then add the beetroot, chickpeas, carrot and lemon zest.
- Reduce the heat and simmer for 15 minutes.
- While the curry is simmering, check the rice. Once the rice is tender, drain, set aside and cover to keep warm.
- After 15 minutes, add the coconut milk to the curry and simmer for a further five minutes.
- Divide the rice between two plates and top with the curry. Sprinkle with the coriander and serve.
