
This coconut beetroot curry is rich, earthy, and warmly spiced, with tender beetroot simmered in a fragrant tomato and coconut sauce. It is a satisfying vegetarian dinner that pairs beautifully with rice, paratha, and a spoonful of yogurt.
Heat the sunflower oil in a large, deep saucepan over medium-high heat. Add the curry leaves and fry for 1-2 minutes until fragrant and beginning to crackle. Add the sliced onion, turmeric, ground cumin, ground coriander, and chilli powder, then cook over medium heat for 10-12 minutes, stirring often, until the onion softens and turns lightly golden.
Stir in the grated ginger, crushed garlic, and tomato puree. Cook for 3-4 minutes, stirring constantly, until the mixture darkens slightly and smells aromatic. Add the beetroot wedges, vegetable stock, and coconut milk, then season with salt and pepper. Bring to a gentle simmer, cover partially, and cook for 35-40 minutes until the beetroot is tender. Stir in the lime juice, taste, and adjust the seasoning before serving with rice, paratha, and yogurt if desired.
If fresh curry leaves are unavailable, dried curry leaves will still add good flavor. Cut the beetroot into evenly sized wedges so it cooks at the same rate. The curry keeps well in the refrigerator for up to 3 days and tastes even better the next day.