An earthy beetroot curry with unexpected depth of flavour and a super-quick, zingy green bean mallum. Add yoghut, Sheila’s mango chutney,  and poppadoms, and you’re on your way to paradise.

INGREDIENTS Serves 4

3 tablespoons rapeseed oil

6 fresh curry leaves

1 large red onion, peeled and diced

4 garlic cloves crushed

2 green finger chillies, very finely chopped

2 tablespoons tomato puree

2 teaspoons ground cumin

800g beetroot, peeled and cut into 0.5cm half-moons

2 teaspoons salt

400ml tinned coconut milk

1 tablespoon fresh lime juice

For the beans

1 tablespoon rapeseed oil

300g green beans, topped, tailed and cut into 1.5cm pieces

1 garlic clove crushed

½ green chilli, very finely chopped

1 tablespoon fresh lime juice

Half teaspoon salt

3 tablespoons desiccated coconut

METHOD

On a medium flame, heat the oil in a wide frying pan for which you have a lid, then fry the curry leaves and leave them to crackle and pop for a minute. Stir in the onion, garlic and chilli, cook until the onions turn translucent and soft  About 10 minutes, then add the tomato puree and cumin, and cook for another five minutes.

Add the beetroot, salt and six tablespoons of water, pop on the lid and cook for 15 minutes, stirring occasionally; if the curry looks a bit dry, add more water, a tablespoon at a time.

Take off the lid, stir in the coconut milk and simmer for 10 minutes, until the beetroot is tender and the sauce has reduced. Finally, stir in the lime juice and turn off the heat while you get on with the beans.

In another wide frying pan, heat the oil for the beans on a high flame. Once it’s hot, add the beans, stir to coat in the oil, then leave for three to four minutes, stirring once, until they blister and char.

When the beans have got some blackened bits on them, but are still bright green in colour, stir in the garlic, chilli, lime juice and salt, and cook for a minute

Finally, add the coconut, stir-fry for a minute, then take off the heat.

Serve with and yoghurt chutney and poppadoms.

Original recipe Meera Sudha “EAST”