Beetroot Curry

Photo-8-8-17,-2-35-35-pm

I love the sweetness and earthiness of the beetroot balanced with the addition of spices and coconut milk. This is a simple and healthy curry, and can be enjoyed with rice, rotis or even bread.

Preparation time 15 minutes

Cooking time 30- 40 minutes

Serves 3

Photo-8-8-17,-11-56-41-am

Ingredients

  • 300 gram beetroot, peeled and chopped into 1 cm cubes
  • 2 tablespoon coconut oil or sunflower oil
  • 1 small onion  (85gram) thinly sliced
  • 1 tablespoon crushed garlic
  • 1 teaspoon grated ginger
  • 1 sprig curry leaves thinly sliced
  • 2x5cm pandan leaf
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli powder
  • 1 teaspoon fresh turmeric, grated or 1/4 teaspoon turmeric powder
  • 1/4 teaspoon salt or to taste
  • 1/4 habanero chilli or to taste
  • 1 cup water
  • 2 tablespoon coconut milk powder dissolved in 1/2 cup hot water

Photo-8-8-17,-2-32-21-pm

Method

  1. Heat the oil in a fry pan, add the onion, garlic, ginger, curry leaves and pandan leaf and fry until lightly browned.
  2. Add the ground coriander, cumin, chilli powder, turmeric salt and chilli and mix in well.
  3. Add the beetroot followed by 1 cup of water.
  4. Give a stir and cook covered until the beetroot is tender, stirring from time to time.
  5. Pour the coconut milk, mix in well and take off heat.
  6. Serve with rice, roti or even bread.
If you make the recipe, please share it by tagging #nattulicious on Instagram

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s