Soak the cashews in water for an hour (or longer), then drain. Melt the coconut oil in a saucepan on a low heat, then add the cumin and mustard seeds and the fenugreek seeds, if using. Once the ...

Nutrition can get so overcomplicated, with specialist ingredients and confusing, often seemingly contradictory, science. The recipe here, taken from my book Cook, Eat,Run, ensure the fuel you need to ...

Beetroot often gets pushed into the salad category, where it is usually grated, sliced or boiled and served with a dressing. While that can be delicious, this colourful root vegetable has far more to ...

This comforting curry is for beet lovers and haters alike. Red beets and protein-rich chickpeas are cooked in a creamy, spiced tomato-coconut curry. If you've never given beets a second thought, this ...

To make Beetroot Kofta Curry, first prepare koftas by mixing grated beetroot, mashed potato, gram flour, and spices, then fry them until golden. For the curry, sauté onions, add spices and tomato ...

Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two. Add one teaspoon curry powder, ...

My parents lived in Muscat, Oman, in the late 1970s. The summers were bone-dry and scorching. To escape, we would travel to the equally scorching but more smoldering, humid heat of Karachi, Pakistan, ...

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

Beetroot poriyal is a South Indian-style vegetable preparation made with diced beetroot, mustard seeds, curry leaves and grated coconut. The dish is straightforward to prepare and pairs well with rice ...

Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes, thanks to Indian and Thai flavors. Choose the green chili pepper according to the amount of heat you like ...

When I peeled the beetroot, I let out an involuntary "Wow!" The exterior was a bit rugged, reminiscent of a turnip or taro ...