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.
- 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
- 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.
- 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.
Try a lightly chilled, light-bodied red with this vibrantly colourful curry. The fresh fruit in a beaujolais partners the beetrooty sweetness well.
- Preparation time: 15 minutes
- Cooking time: 20 minutes to 25 minutes
- Total time: 35 minutes to 40 minutes
Serves: 6, accompanied by another curry and rice
Typical values per serving:
Average user rating Based on 76 ratings
This recipe was first published in September 2008.