Childhood Curry (Skramsgade ret)
200g beetroot (beet)
2 Tbsp extra virgin olive oil
3 Tbsp hot Madras Curry powder
2 garlic cloves finely chopped
1 kg minced (ground) beef
2 leeks sliced and rinsed
Sea salt and freshly ground pepper
Chopped flat-leaf parsley
Brown or basmati rice
Peel the beetroot (beet) and carrots. Cut the beetroot into small cubes and slice the carrots. Heat the oil in a large sauté pan and add the curry powder and garlic. Sauté for a few minutes, then add the minced (ground) beef and stir well so the beef separates. Let it simmer for 10 minutes, then add the leeks, carrots and beetroot and let it simmer for 5 more minutes.
Season to taste with salt and pepper and scatter some chopped parsley on top.
Serve with rice, mango chutney and yogurt.