Beetroot Poriyal (Vegan, DF, GF)

Beetroot Poriyal (Vegan, DF, GF)

Beetroot Poiyal

This is one of my favourite Indian stir-fries, it’s vibrant, tasty and spicy, everything you want from Indian food, but also healthy, full of vitamins and anti-oxidants, all you want from food in general!

It’s origins stem from southern India, where the use of coconut and mustard seeds is much more prevalent

I love to serve this as a little canapé in a vegan filo shell with a nice cold crisp glass of wine. I generally make a bigger batch and also have it with rice as a light mid week dinner

You can also use this recipe with another vegetable, e.g. cabbage that I have done and served like a taco with poppadum. I have served that at dinner parties topped with pomegranates for a hit of sweetness and acidity

Ingredients

  • 2 tbsp. coconut oil
  • 2 cups cooked and grated beetroot
  • 1 green chilli, chopped
  • 10 curry leaves
  • 1 tsp. mustard seeds
  • 1 pinch salt
  • 4 tbsp. grated coconut

Method

  • In a pan heat the coconut oil, keep the heat low and add the mustard seeds
  • When the mustard seeds begin to crackle, add the green chilli, curry leaves
  • Add the beetroot, mix well
  • Add salt to taste
  • Add the coconut, mix well
  • Serve with rice, roti or in a tart cup as a canapé

 

 

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