Danielle Copperman’s Beetroot, Carrot & Seaweed Laksa-Style Curry

Copy of BeetrootLaksa_020


Beetroot may not seem like the most common base for a curry, but it creates a uniquely sweet and earthy flavour, which really compliments the neutral nuttiness of grains and pseudograins.


Serves 4 

Ingredients
• 2 tbsp coconut oil
• 1 tsp sesame oil (optional)
• 1–2 garlic cloves, crushed
• 1 white onion, chopped
• 1 red chilli, chopped
• 5g grated fresh turmeric or ½ a tsp ground turmeric
• 10g grated fresh ginger
• 1 tbsp ground ginger
• 5g lemongrass (optional)
• 3 large beetroots, peeled and chopped
• 4 carrots, peeled and chopped
• 200g mushrooms (I like button or chestnut), sliced thinly or quartered
• 10g seaweed
• 1 tbsp lemon juice
• 1–2 tsp tamari, to taste
• 500ml vegetable, seaweed or fish stock
• 3 bay leaves
• 1 tbsp nutritional yeast
• 1 x 400g can coconut milk
• 4 servings of quinoa, millet or brown or black rice
• 2 handfuls of spinach large handful of coriander leaves
• 1 lime, cut into wedges
• 4 portions of chicken, fish, prawns, tofu or tempeh (optional)

Method
1 Heat the oils in a large saucepan over a medium heat and, once hot, add the garlic, onion, chilli, turmeric, gingers, turmeric and lemongrass, if using.
2 Cook for 2–3 minutes, stirring constantly. (If adding raw meat, fish or prawns, add them to the pan now and sear for 10 minutes before continuing with the following steps. If using pre-cooked prawns, add them to the sauce just 5 minutes before serving).
3 Add the beetroot, carrots, mushrooms and seaweed and cook for 4–5 minutes, then add the lemon juice, tamari, stock, bay leaves and nutritional yeast.
4 Bring to the boil for 5–10 minutes, cover with a lid, reduce to a medium to low heat and simmer until the beetroot is cooked (about 15–20 minutes).
5 Once the beetroot has softened, stir through the coconut milk and continue to simmer until warm through. Add the spinach and most of the coriander and season with a little more tamari or lemon juice, to taste.
6 Remove and discard the bay leaves before serving with the grains, garnished with the remaining coriander and slices of lime.

Recipe courtesy of Danielle Copperman, extracted from Well Being.

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