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Beetroot Curry

Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, and cooled with coconut.

Serves: 4 | Ready in: 15 | Suitable for vegetarians

Beetroot Curry


  1. Heat the oil in a deep saucepan or small wok. Add the mustard, cumin seeds, chilli and curry leaves and fry for 5 minutes until chilli turns dark
  2. Add the garlic and fry gently for 2-3 minutes
  3. Add the beetroot and turmeric and mix well and cook for 5 minutes
  4. Add the coconut milk and cook on a gentle simmer without a lid to reduce down to a rich sauce. The beetroot should be firm but cooked through. If the sauce thickens too quickly, simply add water and reduce further until the beetroot is cooked
  5. Once cooked, add salt and lemon juice and serve hot