Indian beetroot dip

Makes

1 cup

Ingredients

• 1/2 bunch beetroot (2 beetroot)
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• pinch chilli powder
• 1 1/2 tablespoons flaked coconut
• 1/2 cup plain yoghurt
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons chopped fresh coriander leaves

 

Method

1. Trim beetroot stems and leaves. Wearing gloves, peel and grate beetroot.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Add ground coriander, cumin and chilli. Cook, stirring, for 1 minute or until fragrant. Add beetroot, coconut and 1/2 cup cold water. Reduce heat to medium-low. Simmer, uncovered, stirring, for 10 minutes or until beetroot is just tender. Transfer to a bowl. Cool for 15 minutes. Add yoghurt, mint and coriander leaves. Stir to combine. Serve.

 

Notes

You could serve dip as a side with curries, naan and pappadums.