Maja Smend

Simple mixed berry bar recipe

Name: Simple mixed berry bar recipe
Total time: 50 min
Yield: 4
Ingredients: 500 g raw beetroot, peeled and cut into thin wedges; 2 tsp. olive oil; 2 tsp. ground cumin; 2 tsp. caraway seeds; 1 tsp. ground turmeric; 30 g cashews; 1/2 tsp. linseeds; 1 Advertisement - Continue Reading Below; 2 raw beetroot, peeled and cut into thin wedges; 2.5Health & Injuries; 1 red chilli, deseeded and finely chopped; 400 mL onion, finely sliced; 400 g red chilli, deseeded and finely chopped; 300 g baby spinach; juice of 1 lime; healthy oily fish recipes full of omega-3; raw beetroot, peeled and cut into thin wedges; onion, finely sliced

The curry is even more delicious the next day, when the spices have developed.

By Charlie Watsoncooked brown rice, to serve

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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 run is tasty and easy to digest (metaphorically and physically.

In this curry, the sweetness from the beetroot works really well with the warm spices; in fact, the curry is even more delicious the next day, when the spices have developed.

raw beetroot, peeled and cut into thin wedges

Yields:

Total Time:

50 mins

Ingredients

500 g
raw beetroot, peeled and cut into thin wedges
2 tsp.
olive oil
2 tsp.
ground cumin
2 tsp.
caraway seeds
1 tsp.
ground turmeric
30 g
cashews
1/2 tsp.
linseeds
1
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2
raw beetroot, peeled and cut into thin wedges
2.5Health & Injuries
1
red chilli, deseeded and finely chopped
400 ml
onion, finely sliced
400 g
red chilli, deseeded and finely chopped
300 g
baby spinach
juice of 1 lime
healthy oily fish recipes full of omega-3
raw beetroot, peeled and cut into thin wedges
onion, finely sliced

Directions

1. Step 1Put the beetroot wedges into a roasting pan and drizzle with half the olive oil. Roast for 30 minutes at 180C.
2. Step 2Meanwhile, put the spices, cashews and linseeds into a high-powered food processor or spice grinder and blitz together.
3. Step 3Heat the remaining olive oil in a large saucepan over a medium heat, add the onion and fry for 10 minutes until soft. Add the garlic, ginger, chilli and the spice mixture, and fry for a further 2 minutes. Add the chopped coriander stalks and the coconut milk, and bring to a simmer.
4. Step 4Finally, add the roasted beetroot, chickpeas and spinach and cook for a further 5 minutes until the spinach has wilted and chickpeas are heated through. Squeeze in the lime juice, season to taste and serve with brown rice.