Cook the beetroot unpeeled in water for 40 minutes or use pre-cooked beetroot. Let the beetroot cool, peel it and cut it in quarters and then cut into 1cm thick slices.
Peel the sweet potatoes, wash, cut in half lengthwise and cut into 1cm thick slices.
Wash the chilli, cut in half lengthwise, remove seeds and finely chop.
Heat the oil in a saucepan over medium heat, add the chopped chilli and cook for 2 minutes. Add the remaining spices and cook for another 2 minutes. Add the beetroot and sweet potato and sauté for 2 minutes stirring. Add the rice coconut drink, lemon zest.
Cook the vegetables for another 10 minutes until the potatoes are soft. Season with salt and fresh basil.