Beetroot Curry Recipe | olivemagazine

Beetroot Curry

2 tsp vegetable oil
10 curry leaves
2 tsp mustard seeds
2 tsp fenugreek seeds
2 tsp cumin seeds
2 tsp ready-made garlic paste
2 tsp ready-made ginger paste
5cm piece cinnamon stick
1 green chilli
finely chopped
500g beetroot
peeled and cut into wedges
1 tsp sea salt
400g tin coconut milk
to serve coriander leaves
to serve rice

Method

step 1
Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
step 2
Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
step 3
Serve with coriander leaves and rice.