a little oil
equal amounts of carrots and beetroot (say four beetroot and eight carrots)
two onions, finely diced
two cloves garlic (crushed and chopped)
curry spices: 1 teaspoon each of coriander powder, turmeric & ground cumin
½ teaspoon chilli powder
thick yoghurt to serve
Peel/scrub the carrots and dice into thick quarters. Top, tail and peel the Beetroots and dice to roughly the same size. Heat a heavy bottomed pan with tight fitting lid with a little oil. Add the onions and garlic and allow to sweat over a medium heat – don’t let the bottom of the pan burn. Add the coriander, turmeric, ground cumin and chilli powder – adjust according to taste. Add about 150 ml of veg stock and let simmer down for five – ten minutes. Add the beetroot & carrot and mix well for a minute or so. Top up with boiled water to just begin to cover the vegetables. Stir well, put the lid on, reduce heat and allow to simmer for about 20 minutes.
The trick is not to make the vegetable chunks too big, and not to over cook them. You want them still to have bite and texture – it’s not nearly so nice when they go soggy. Add the yoghurt as a dollop at the end when serving.