Beetroot Curry

Beetroot is a lush vegetable that lends its rich colour to any dish and can infinitely brighten up your dinner table. And we all know that coloured vegetables feature high on the health scale. To that we add the soothing creaminess of coconut milk and the result is simply irresistible! This curry comes together in one pot and takes little time, making it great for even a quick weeknight. All in all, this curry is full of wins, so here's hoping you try it soon!

Beetroot Curry

Ingredients

  • 1 tbsp olive oil

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds

  • 10-12 curry leaves

  • 1 medium white onion, chopped finely

  • 1 large clove of garlic, sliced

  • 2 bird’s eye chillies, chopped finely

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/2 tsp curry powder

  • 2 medium beetroots, diced

  • 1 cup coconut milk

  • 1 cup water

  • Juice of 1/2 lemon

Method of Preparation

  1. To a saucepan on medium heat, add 1 tbsp olive oil. Add the mustard seeds + fenugreek seeds + curry leaves. Wait for it crackle, then add the onion + garlic + chillies + salt. Sauté till the onions soften and turn a light golden.

  2. Add the turmeric powder + curry powder, and sauté for another 2 minutes or till the spices are well incorporated.

  3. Add the beetroots and sauté for 3-4 minutes. Then add the coconut milk + water. Bring to boil, then simmer + cover and cook for ~ 30 minutes.

  4. Remove the lid, increase the heat and reduce the curry to desired consistency.

  5. Add the lemon juice, give it a quick stir and turn off the heat.

  6. Serve hot with rice.