By Sharon Hearne Smith
Besides looking wonderfully colourful, this dish is deliciously flavoursome. The fussy eaters in your life may never know of the beetroot that lurks beneath! Choose a curry paste to suit everyone's palate or leave it out altogether if preferred. The koftas and sauce can be made a day ahead or well in advance and frozen. The rice is cooked by the absorption method, so don't be tempted to lift the lid or stir it until it has had its cooking time.
Preparation time: 15 minutes•
Cooking time: 20 minutes
Serves: 4 people
Tip: Use lamb mince instead of beef mince , or a mix of pork and beef works really well too.
Make extra koftas to have as lunchbox fillers the next day. They are delicious served with a mint yogurt dip or stuffed in a pitta pocket with salad.
Use 0% fat Greek yogurt instead of the coconut milk, if preferred, but don't allow it to boil to prevent splitting.
Use brown rice if preferred, but it will take longer (and more water) to cook (about 25 minutes for easy-cook rice).