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Coconut Beetroot Curry

A simple beetroot curry side dish with coconut milk made with our Bombay Potato Pack.

Serves: 4 -6


  1. Heat the oil in a large pan, add the Bombay Potato Curry Pack and fry for 1 - 2 minutes.
  2. Peel the beetroot and chop it into chunks.
  3. Add the beetroot to the pan and fry in the spices for a further minute.
  4. Add the coconut milk, mix and reduce the heat to a simmer.
  5. Simmer for about an hour until the beetroot is tender and the coconut has almost evaporated and created a thick sauce.
  6. Add the lemon juice and salt and garnish with coriander.