[RECIPE IN SHOW NOTES] 



Beetroot can be a bit "advanced" for starting-out cooks. It's messy, it's quite time-consuming to prepare, and if you're even slightly clumsy it'll end up staining your clothes. But Simon has a shortcut to a Georgian "borani" dip that uses pre-prepared beetroot, Greek yoghurt, lots of chopped dill, salt and pepper, lemon juice and a bit of olive oil. It tastes and looks AMAZING adding a huge burst of colour to your weekend spread, and will have people thinking you're amazing! 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



RECIPE
Heat 2 tablespoons coconut or sunflower oil in a large saucepan over a medium heat, then add a good handful of curry leaves, 2 tablespoons mustard seeds, 2 teaspoons cumin seeds and sizzle until fragrant. (Watch out – the mustard seeds will pop a little.)
Add 1 teaspoon ground turmeric, 1 tablespoon curry powder, 4 chopped shallots/eschalots, a couple of chopped chillies, a few cloves of chopped garlic and a thumb or so of grated ginger and cook until the shallots are translucent. Stir in 10 tablespoons of unsweetened desiccated coconut and a chef’s pinch of salt and cook for a couple more minutes, stirring the whole time. Next, squeeze in the juice of 1 lemon and give everything a good mix. Take out 1 tablespoon of the spice mix and pop it into a bowl for later.
Chuck 1kg of peeled, coarsely grated beetroots with their stalks and leaves into the pan. Pour in a tin of coconut milk, then turn the heat up and stir until the whole lot is vivid magenta. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35–45 minutes.
When the beetroot is soft, turn off the heat and throw in a bag’s worth (260g) of washed baby spinach leaves. Stir it through the curry to wilt it, adding more lemon juice (half a lemon). Taste and add a little more salt and pepper if needed, then put the lid back on.
In another bowl, mix 200g cottage cheese with the reserved tablespoon of coconut spice mix and the coriander. Add more lemon juice (final half) and season to taste.
Serve your beetroot curry with a spoonful of spiked cottage cheese and warm chapattis. And some steamed brown rice if you are really hungry.

[RECIPE IN SHOW NOTES] 
 
Beetroot can be a bit "advanced" for starting-out cooks. It's messy, it's quite time-consuming to prepare, and if you're even slightly clumsy it'll end up staining your clothes. But Simon has a shortcut to a Georgian "borani" dip that uses pre-prepared beetroot, Greek yoghurt, lots of chopped dill, salt and pepper, lemon juice and a bit of olive oil. It tastes and looks AMAZING adding a huge burst of colour to your weekend spread, and will have people thinking you're amazing! 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
RECIPE
<ol>
<li>Heat 2 tablespoons coconut or sunflower oil in a large saucepan over a medium heat, then add a good handful of curry leaves, 2 tablespoons mustard seeds, 2 teaspoons cumin seeds and sizzle until fragrant. (Watch out – the mustard seeds will pop a little.)</li>
<li>Add 1 teaspoon ground turmeric, 1 tablespoon curry powder, 4 chopped shallots/eschalots, a couple of chopped chillies, a few cloves of chopped garlic and a thumb or so of grated ginger and cook until the shallots are translucent. Stir in 10 tablespoons of unsweetened desiccated coconut and a chef’s pinch of salt and cook for a couple more minutes, stirring the whole time. Next, squeeze in the juice of 1 lemon and give everything a good mix. Take out 1 tablespoon of the spice mix and pop it into a bowl for later.</li>
<li>Chuck 1kg of peeled, coarsely grated beetroots with their stalks and leaves into the pan. Pour in a tin of coconut milk, then turn the heat up and stir until the whole lot is vivid magenta. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35–45 minutes.</li>
<li>When the beetroot is soft, turn off the heat and throw in a bag’s worth (260g) of washed baby spinach leaves. Stir it through the curry to wilt it, adding more lemon juice (half a lemon). Taste and add a little more salt and pepper if needed, then put the lid back on.</li>
<li>In another bowl, mix 200g cottage cheese with the reserved tablespoon of coconut spice mix and the coriander. Add more lemon juice (final half) and season to taste.</li>
<li>Serve your beetroot curry with a spoonful of spiked cottage cheese and warm chapattis. And some steamed brown rice if you are really hungry.</li>
</ol>

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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