Spiced beetroot coconut rice

Method

1. Peel the beetroot and chop into thin batons. Gently heat the oil in a large, deep frying pan. Slice the leeks and add. Cook for 8 minutes, stirring now and then. Add the cumin and mustard seeds and cook for 2 minutes. Turn the heat up to medium, add the rice and cook for 2 minutes, stirring. Add the stock and the coconut milk, then bring to the boil.
2. Cover and turn the heat to low. Cook for 2 minutes, then add the beetroot, stir, cover and cook for 15-18 minutes until the rice is tender and the beetroot is cooked with bite.
3. Pour a kettle of boiling water over the kale in a colander. Drain, then stir into the rice. Cook on high for 2 minutes to evaporate any remaining water and finish cooking the kale. Season with salt, top with chopped coriander and serve with lime wedges.
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