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    Beetroot curry

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 1 hour 55 minutes
    • Total time: 2 hours 15 minutes, plus cooling

    Serves: 4-6


    1kg raw beetroot 
    4 tbsp sunflower oil
    1 tbsp mustard seeds
    about 25 dried curry leaves
    2 red onions, finely chopped
    2 tsp salt
    5 garlic cloves, crushed
    35g fresh root ginger, grated
    4 tomatoes, chopped
    ½-1 tsp hot chilli powder
    1 tsp ground cumin
    1 tsp ground turmeric
    1 tsp ground black pepper
    400ml can coconut milk 
    ½ x 28g pack coriander, roughly chopped
    150g natural yogurt, beaten until smooth
    few pinches nigella seeds, to serve


    1. Cook the beetroot (either bake as in the last recipe, without the thyme, or boil/steam in its skin). Cool, peel and cut into chunks.

    2. Heat the oil in a wok or sauté pan, add the mustard seeds and stir for a few seconds. When they start to pop, stir in the curry leaves, onions, salt, garlic and ginger. Stir over a gentle heat for about 10 minutes until the onions have softened. Add the cooked beetroot, tomatoes, chilli, cumin, turmeric and pepper; stir for another few minutes until the tomatoes have collapsed.

    3. Pour in the coconut milk and simmer for 10 minutes more. Stir in three quarters of the chopped coriander and leave to cool for 5 minutes. Serve with rice or chapatti, if liked, adding a dollop of yogurt, a sprinkle of nigella seeds and the remaining coriander.

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    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue


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