Beetroot curry

Name: Beetroot curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 350 g small beetroot, peeled, trimmed, stems reserved if desired; 50 g ghee; 1 large onion, finely chopped; 2 long green chillies, finely chopped; 3 cm piece pandanus leaf (see Note); 1 sprig curry leaves (see Note), leaves picked; 2 garlic cloves, thinly sliced; 1 cinnamon quill; 1 tsp ground coriander; 1 tsp chilli powder; 3 tsp white vinegar; 1 tsp caster sugar; 200 ml coconut milk

Instructions

Prep:15minCook:30min

Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries. There is an urban myth that beetroot leaves are poisonous; well I have been making beetroot curry for years and I always incorporate the stems and leaves.

Updated at: Tue, 12 Mar 2024 08:35:50 GMT