“Thanks” to Sara Stabb who emailed us this recipe after making this with our beetroot!
3 tbsps vegetable oil
1/2 tbspn each of cumin & yellow or
brown mustard seeds
6oz mushrooms cut in half
14oz raw beetroots, peeled & diced
2 tbsp grated ginger root
2 cloves crushed garlic
1 fresh chilli finely chopped
8floz tomato passata
Heat oil in a medium pan & when hot put in seeds. As soon as they begin to pop put in mushrooms, then after a quick stir, add the beetroots.
Stir for 2 mins, then add ginger, garlic & chilli. Stir for another 2 mins then pour in the passata & 8floz water + salt. Bring to the boil, cover & cook
gently over a low heat for about 40 mins or until beetroots are tender.