Beetroot & carrot curry

1tsp coriander Seeds
½ tsp ground cinnamon
¼ tsp black pepper
Pinch of chilli powder
Olive oil
450g beetroot diced
450g carrot diced

Method:

• Grind all spices together in pestle and mortar and stir fry for 30 seconds.
• Add the beetroot and carrot and stir fry for a further 2 minutes.
• Add the water and a good pinch of salt, cover and cook for a further 15 minutes or until the vegetables are tender.
• Serve with brown basmati rice.