Heat the oil in a large, deep saucepan over a medium-high heat. Stir in the curry leaves and cook for 2-3 mins until fragrant and starting to pop. Tip in the onion, turmeric, cumin, coriander and chilli powder. Fry over a medium heat for 10-12 mins until lightly browned. Mix in the ginger, garlic and tomato purée and cook for 4 mins until fragrant and dark red in colour.

Carefully tip in the beetroot and pour over the vegetable stock and coconut milk. Season well and bring to a gentle simmer. Cook over a medium heat for 35-40 mins until the beetroot is tender. Stir in the lime juice and season to taste. Serve with rice, paratha and a dollop of yogurt, if you like.