Beetroot Curry

Serves: 4

Cuisine:

South Indian

Recipe Type:

Starters

Side Dishes

Kitchen-to-Table:

30 Minutes

Heat Rating:

Sultry

Good Using:

Vegetables

Ingredients

1 tablespoon sunflower oil
25g (1 tablespoon) butter
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

Method

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

Step 1

In a medium/large saucepan heat the oil and butter over a medium heat. Add the curry leaves (of a pot) 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.

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BUY THIS RECIPES INGREDIENTS


  • Cinnamon, Ground

    £1.95
    Add to cart
  • Coriander Seeds Roast & Ground

    £1.75
    Add to cart
  • Curry Leaves

    £1.95
    Add to cart
  • Fenugreek Seeds Organic, Whole

    £1.90
    Add to cart
  • Zanzibar Curry Powder

    £2.75
    Add to cart

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