How to cook Beetroot curry recipe
Beetroot curry recipe Ingredients
• 400g raw beetroot
• 2 tbsp sunflower oil
• 1/4 tsp black mustard seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 green chillies, seeded and cut into fine strips
• 2 bay leaves
• 1/4 tsp ground turmeric
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 tomatoes, skinned and chopped
• 100ml coconut milk
• 1 Lime, juice
• Peel the beetroot and cut into matchsticks. Heat the oil in a wok
or saucepan, then add the mustard seeds. As soon as they begin to
jump, add the onion, garlic and chillies and fry until the onion is
tender. Add the remaining spices and beetroot; fry for a further 1-2
minutes. Add the tomatoes, 250ml water and a pinch of salt.
• Leave to simmer for 15-20 minutes, stirring occasionally, until
the beetroot is tender. Stir in the coconut milk, and let it simmer
for another 1-2 minutes, until the sauce has thickened. Stir in the
lime juice, taste, adjust the seasoning and serve
Your Beetroot curry recipe is ready now
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