Meera Sodha Vegan Beetroot Curry Recipe | from East Cookbook

Ingredients

• 3 tbsp rapeseed oil
• 6 fresh curry leaves
• 1 large red onion, diced
• 4 cloves of garlic, crushed
• 1½ green finger chillies, finely chopped
• 1½ tbsp tomato puree
• 2 tsp ground cumin
• 800g raw beetroot, peeled and cut into 0.5cm slices
• 1¼ tsp salt
• 1 x 400ml tin of coconut milk
• 1 tbsp lime juice (from 1 lime)
• 1 tbsp rapeseed oil
• 300g green beans, topped, tailed and cut into 1.5cm pieces
• 1 clove of garlic, crushed
• ½ green finger chilli, very finely chopped
• ¹⁄³ tsp salt
• 3½ tbsp desiccated coconut