Beetroot curry recipe | Vibrant & Comforting | TASTE

Ingredients

• 6 medium beetroot, washed
• 4 T canola oil
• 4 small shallots, peeled and quartered
• 1 x 70 g punnet Woolworths garlic, ginger, chilli, turmeric
• 1 sprig curry leaves
• 1 T garam masala
• 1 T hot curry powder
• ½ cup water
• sea salt and freshly ground black pepper, to taste
• 1 x 400 ml can coconut milk, shaken
• 10 g mint
• For the flatbreads:
• 120 g cake flour
• ½ cup beetroot water
• 1 t baking powder
• 2 T canola oil