SPICED BEETROOT SOUP WITH TOASTED CUMIN YOGHURT & BUTTER-FRIED CURRY LEAVES - Cuisine Magazine - Fro

Ingredients

• 3 tablespoons virgin coconut oil
• 1 teaspoon yellow mustard seeds
• 1 stem fresh curry leaves, stems discarded
• 1 red onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 teaspoons ginger, finely grated
• 1 red chilli, roughly chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon fine sea salt
• 2 medium tomatoes, finely diced
• 800g (4 medium beetroots), peeled and cut into 2cm dice
• 1 x 400ml can coconut milk
• juice of ½ lemon
• FOR THE TOASTED CUMIN YOGHURT
• 1 cup plain unsweetened yoghurt
• 1 teaspoon whole cumin seeds, lightly toasted and roughly ground
• 2 teaspoons lemon juice
• ¼ teaspoon fine sea salt
• FOR THE BUTTER-FRIED CURRY LEAVES
• 15g salted butter
• handful fresh curry leaves