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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.
Serves: 6, accompanied by another curry and rice
Try a lightly chilled, light-bodied red with this vibrantly colourful curry. The fresh fruit in a beaujolais partners the beetrooty sweetness well.
Typical values per serving:
This recipe was first published in September 2008.