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Beetroot Curry

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Beetroot Curry

I don't know about you, but when I think 'vegetable curry' the last thing I imagine is a beetroot dish. But why not? The colour is magnificent, the taste every bit as good. The inherent sweetness of beetroot sits beautifully alongside the fragrant spices, and there’s just enough coconut milk in it to soften the natural earthiness of the vegetable. Note, too, that you don’t pre-cook the beetroot, so this is an unusually quick way to make a meal of it.

Preparation time:
15 minutes
Cooking time:
20 minutes to 25 minutes
Total time:
35 minutes to 40 minutes 40 minutes
Serves:
 6, accompanied by another curry and rice

Ingredients

  • 400g raw beetroot
  • 2 tbsp sunflower oil
  • ¼ tsp black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 green chillies, seeded and cut into fine strips
  • 2 bay leaves
  • ¼ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2 tomatoes, skinned and chopped
  • 100ml coconut milk
  • 1 Lime, juice

Method

  1. Peel the beetroot (you might want to wear rubber gloves to avoid staining your hands) 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.
  2. 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.

Drinks recommendation

Try a lightly chilled, light-bodied red with this vibrantly colourful curry. The fresh fruit in a beaujolais partners the beetrooty sweetness well.

Comments and images

Average user rating 4 stars out of 5

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Fudgie1980

Fudgie1980 11 January 2011 16:47

I found this curry to be much nicer 2/3 days after making it - the spices had really developed in flavour after that time. The curry would also be really nice served at room temperature as a relish with a bbq or cold meats, in which case the beetroot would probably be better cut into small cubes. I will definitely do like this in future!

auntycarol

auntycarol 25 November 2008 20:18

A lovely curry as a vegetarian option. I served mine with Pork Tamarind Fry, Dhall and Rice. Would certaintly make again.

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4 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 100.0kcal
Sugars 6.5g
Fat 7.0g
Saturated Fat 3.0g
Salt 0.1g

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This recipe was first published on Waitrose.com in September 2008