Beet curry with shrimps

Cook the rice. Heat 3 tablespoons of oil in a large frying pan and fry the onion. Add 2 cloves of garlic, the ginger and tomato paste. Bake for about 1 minute on a high setting.

Add the beet, coconut milk and garam masala and cook the curry for about 10 minutes at medium height.

In the meantime, heat the rest of the oil in a second pan and stir-fry the prawns with the rest of the garlic until done.

Serve the shrimp with the beet curry and the rice. Sprinkle with the coriander and add a wedge of lime.