Beetroot Curry


  • 1 tablespoon sunflower oil
  • 25g (1 tablespoon) butter
  • Curry leaves ( of the pot)
  • 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

How to make

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, cinnamon, coriander and of the pot of 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.

Send this to a friend