Spiced Beet Root in Coconut Milk
(2 servings)
| Peel and dice one onion. In a large pan heat one tablespoon of vegetable oil and roast the onion dices together with one teaspoon of coriander and one teaspoon of cumin. |  |
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Peel and dice 500 grams of beet root and roast it together with the onions. |
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Add two diced red capsicums, one chilli, one teaspoon of garlic powder and one pinch of salt and pepper and two cans of coconut milk (330 millilitres). Let it simmer for 15 minutes and serve with pasta, rice or bread and basil leaves. |
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