Beetroot and Goat Cheese Curry

This curry is a vibrant and flavorful dish that is sure to impress your friends and family. The sweetness of the beetroot pairs perfectly with the tanginess of the goat cheese, and the curry powder adds a warm and exotic flavor. This dish is also relatively easy to make, and can be ready in under an hour.

This recipe was inspired by a trip I took to India a few years ago. I was traveling through the countryside when I came across a small village. I stopped at a local restaurant and ordered a plate of curry. The curry was unlike anything I had ever tasted before. It was rich and flavorful, and the spices were perfectly balanced. I asked the chef for the recipe, and he was kind enough to share it with me.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 heaped tsp medium curry powder
• 750g beetroot, peeled and cut into 2cm chunks
• 1 x 400g tin coconut milk
• 75g soft goats cheese
• Coriander to garnish

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook for 5-7 minutes, until softened.
3. Add the curry powder and cook, stirring, for 1 minute, until fragrant.
4. Add the beetroot to the pan, stir to coat in the spices, and cook for 2 minutes.
5. Pour in the coconut milk, bring to a simmer and cook gently for 20-25 minutes, until the beetroot is tender.
6. Remove the pan from the heat and stir in the goats cheese until melted and combined.
7. Ladle the curry into bowls and garnish with coriander.

Why It Works

• The combination of beetroot and goat cheese is a classic combination that works well in both sweet and savory dishes.
• The curry powder adds a warm and exotic flavor to the dish.
• The coconut milk adds a creamy richness to the curry.
• The dish is relatively easy to make, and can be ready in under an hour.