Beetroot Curry

Beetroot Curry


30 Minutes




South Indian




Gluten Free, Vegetarian, Nut Free, Diabetic, Coeliacs

Making this recipe


1 tablespoon sunflower oil
25g (1 tablespoon) butter
10 Curry leaves
1 medium red onion (peeled and finely chopped)
1 medium green chilli (deseeded and sliced)
1 clove garlic (peeled and finely chopped)
½ teaspoon ground cinnamon
½ teaspoon fenugreek seeds
1 teaspoon ground coriander
2 small fresh beetroots (approx. 350g) (peeled and chopped into chunky matchsticks)
1 tablespoon cider vinegar
1 teaspoon sugar
200ml coconut milk
1 teaspoon sea salt

Made something
with our products?

Submit a Recipe


Thanks to the Spice Pioneer for allowing us to share his beetroot curry recipe:

Step 1

In a medium/large saucepan heat the oil and butter over medium heat. Add the curry leaves and allow them to sizzle for 30 seconds or so.

Step 2

Add the onion and chilli. Fry until the onion softens and begins to develop some colour. Add the garlic, cinnamoncoriander and fenugreek seeds (½ teaspoon). Stir and fry for another minute or two. Add the beetroot and mix well.

Step 3

Fry for another 3-4 minutes then add the vinegar and the sugar. Stir in the coconut milk and the salt. Reduce to a simmer until the beetroot is cooked. Keep warm until required.

Other recipes