• 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 green chilli, finely sliced
  • 2 tbsp ginger garlic paste
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • 500g plum tomatoes, chopped
  • 250g cooked beetroot, chopped
  • 400ml tin coconut milk
  • 1 tbsp tamarind paste
  • 100g baby spinach
  • Handful coriander leaves, chopped
  • 1 lime, cut into wedges, to serve (optional)
  • Flatbreads or rice to serve


  1. Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
  2. Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
  3. Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.

delicious. tips

  1. Don’t be tempted to rush the onions – cooking them slowly not only changes the flavour into something sweet and caramelised, but softens them almost into a paste, which will give your curry body. Cooking the dry spices out for a couple of minutes before adding liquid is also an important step otherwise the dish will taste of raw, powdered spices.

Recipe By

Pollyanna Coupland

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