Coconut Beetroot Curry

Name: Coconut Beetroot Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 500 g beetroot, cut into wedges; 1 onion, finely sliced; 20 g fresh ginger, grated; 3 clove garlic, crushed; 6 curry leaves, fresh or dried; 400 ml coconut milk; 250 ml vegetable stock; 2 tbsp tomato puree; 2 tbsp sunflower oil; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp hot chilli powder; 1/2 lime lime juice; cooked rice, paratha, and yogurt, for serving (optional)

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.

Servings4 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

beetroot, cut into wedges
500 g
onion, finely sliced
1
fresh ginger, grated
20 g
garlic, crushed
3 clove
curry leaves, fresh or dried
6
coconut milk
400 ml
vegetable stock
250 ml
tomato puree
2 tbsp
sunflower oil
2 tbsp
turmeric
1 tsp
ground cumin
2 tsp
ground coriander
1 tsp
hot chilli powder
0.5 tsp
lime juice
0.5 lime
cooked rice, paratha, and yogurt, for serving (optional)

Step-by-Step Instructions

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.

Chef's Tips

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.