Muddy Stilettos


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="512" height="768" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/prue.png" alt="Prue Leith, author of LIfe's Too Short to Stuff a Mushroom " class="wp-image-100999" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/prue.png 512w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/prue-400x600.png 400w" sizes="(max-width: 512px) 100vw, 512px" /></figure>



<p><br>If you’ve ever thought, “Life’s too short to spend hours sweating over a stove,” then <em>Bake Off</em>’s Dame Prue Leith’s new cookbook <em>Life’s Too Short To Stuff A Mushroom</em> is about to become your kitchen BFF. Packed with easy, fool-proof recipes, time-saving hacks, and tips to make cooking fun again, this book is for everyone who loves good food but can&#8217;t be doing with the faff. </p>



<p>With QR codes for video help (we love a bit of tech-savvy cooking!) and dishes that range from quick curries to indulgent desserts, Prue&#8217;s latest tome will revolutionise your midweek dinners. Fancy a taste? Her Sri Lankan-style Beetroot Curry with Coconut Sambal is the perfect balance of hearty and refreshing. Get ready to level up your comfort food game!</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="577" height="768" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/BeetrootCurry-PRUE.jpg" alt="Prue Leith recipe  Beetroot Curry with Coconut Sambal " class="wp-image-101148" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/BeetrootCurry-PRUE.jpg 577w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/BeetrootCurry-PRUE-451x600.jpg 451w" sizes="(max-width: 577px) 100vw, 577px" /></figure>



<h2 class="wp-block-heading" id="h-sri-lankan-style-beetroot-curry-and-sambal"><strong>Sri Lankan-style beetroot</strong> curry and sambal</h2>



<h4 class="wp-block-heading" id="h-ingredients">INGREDIENTS </h4>



<h4 class="wp-block-heading" id="h-serves-4-6">SERVES 4–6</h4>



<ul>
<li>2 tbsp coconut oil (or vegetable oil)</li>



<li>1 tsp mustard seeds</li>



<li>1 tsp cumin seeds</li>



<li>1 onion, finely chopped</li>



<li>5cm/2in piece of ginger, grated</li>



<li>3 garlic cloves, crushed</li>



<li>1 green chilli, slit lengthways (or use more or less according</li>



<li>to your preference)</li>



<li>500g/1lb 2oz beetroot (beets), peeled and diced</li>



<li>1 tsp fenugreek seeds</li>



<li>1/2 tsp ground turmeric</li>



<li>1 tsp ground coriander</li>



<li>1/2 tsp red chilli powder</li>



<li>1 x 7cm/23/4in cinnamon stick</li>



<li>1 x 400g/14oz can of coconut milk</li>



<li>100ml/31/2fl oz/scant 1/2 cup</li>



<li>vegetable stock (bouillon)</li>



<li>a sprig of fresh curry leaves</li>



<li>juice of 2 limes</li>



<li>a few coriander (cilantro)</li>



<li>sprigs, leaves picked and roughly chopped</li>



<li>salt</li>



<li>steamed basmati rice, to serve</li>
</ul>



<h4 class="wp-block-heading" id="h-for-the-coconut-sambal">For the coconut sambal</h4>



<ul>
<li>100g/31/2oz fresh coconut or rehydrated desiccated (dried shredded) coconut</li>



<li>1/2 green chilli, chopped (remove the seeds for milder heat)</li>



<li>1 tbsp chopped coriander (cilantro)</li>



<li>1 tbsp lime juice</li>



<li>1/2 tsp salt</li>
</ul>



<h2 class="wp-block-heading" id="h-method">Method </h2>



<p>1. In a pan, heat the coconut (or vegetable) oil on a medium heat and add the mustard seeds and cumin seeds.</p>



<p>2. When the seeds splutter, add the onion and fry until golden (about 10–15 minutes). Stir frequently so they don’t burn.</p>



<p>3. Stir in the ginger, garlic, and green chilli. Cook for 1 minute, or until fragrant.</p>



<p>4. Add the beetroot (beets) and the remaining spices and stir.</p>



<p>5. Pour in the coconut milk and stock (bouillon) and add the curry leaves. Bring the liquid to a gentle simmer, then cover the pan and cook on low for 25–30 minutes, or until the beetroot is tender.</p>



<p>6. Meanwhile, make the sambal. In a food processor, combine the sambal ingredients. Pulse until everything is evenly chopped—this will only take a few seconds—then taste and add salt as necessary. Tip the sambal into a serving bowl.</p>



<p>7. Before serving, season the curry with salt and add the lime juice. Sprinkle with the chopped coriander (cilantro).</p>



<p>8. Serve with steamed basmati rice and a generous helping of sambal.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1950" height="2560" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-scaled.jpg" alt="Prue Leith Life's Too Short to Stuff a Mushroom " class="wp-image-101003" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-scaled.jpg 1950w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-457x600.jpg 457w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-762x1000.jpg 762w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-1170x1536.jpg 1170w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/11/FINAL-PRUE-LEITH-COVER-002-2-1-1560x2048.jpg 1560w" sizes="(max-width: 1950px) 100vw, 1950px" /></figure>



<p><em><a href="https://uk.bookshop.org/p/books/life-s-too-short-to-stuff-a-mushroom-really-good-food-without-the-fuss-prue-leith/7646318" target="_blank" rel="noreferrer noopener">Life&#8217;s Too Short To Stuff A Mushroom</a>, by Prue Leith (Quarto, £25)</em></p>


Prue Leith’s no-fuss beetroot curry recipe will blow your mind

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