2tbspcoconut oil or a low calorie cooking spray such as Fry Light
2tspmustard seeds
1onionsliced
2 tspgarlic pasteor two minced cloves
1red chilliseeded and finely diced
½tbspgrated ginger
½tbspcurry powder(mild or medium)
1tspground cumin
½tspsalt
¼tspground pepper
2carrotspeeled and sliced
1medium celeriacpeeled and sliced
400gsteamed beetroot (not in vinegar!)cubed
150g( 1 cup) cherry tomatoes, diced
480ml(2 cups) vegetable stock
1cinnamon Stick
120ml(1/2 cup) coconut milk or creamlight coconut milk for a SW version
2tbspcoriander (cilantro) to garnish
Instructions
Heat the coconut oil and pan fry the mustard seeds over high heat until they start to pop.
Lower the heat and add the onions, ginger, chilli, garlic, curry powder and salt. Cook, stirring often, until the onions have softened.
Add the carrots, celeriac, beetroot, chopped tomatoes, vegetable stock and cinnamon stick. Bring to a boil then reduce heat to a simmer and cook for 15 minutes.
Stir in the coconut milk and simmer for further 10 minutes.
Discard the cinnamon stick. Check the seasoning and add salt and pepper, to taste.
Serve garnished with chopped coriander on its own or with steamed rice or cauliflower rice.