Beetroot curry is very easy to make, with a natural sweetness and a tang note. When beetroot is in season, stock some to make this delicious curry!
A Natural Sweet Beetroot Curry
Beetroot is a vegetable with a rich sugar content as high as 8%. When cooking with beetroot, even without sugar, still have natural vegetable sweetness which I like very much.
To make beetroot curry, I blitzed half beetroot into pulps, diced the other half, then made the usual Indian masala base with coconut milk , with a fat content of 17%. Don’t use too rich, or it will be too thick and greasy. Finally added some lemon juice to round up the flavour.
It is a curry with sweetness, mild but well-spiced, meaning it goes really well with rice!
South Indian Style Beetroot Curry
Using ready-to-eat beetroots, make this curry very easy to cook, yet offering sweet and tang lovely flavour. Perfect for lunch box also!
Ingredients
Serves 2
- ½ onion, diced
- 1 clove garlic, minced
- 1 tsp minced ginger
- 2 medium tomatoes, cut into chunks
- ground spices
- 1 tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 2 cooked beetroots (approx. 280 g)
- 100 g cabbage, roughly chopped
- ½ tin of coconut milk
- ½ tsp salt
- 1 tbsp lemon juice
- fresh parsley leaves for garnish
How to Make
- Blitz half of the beetroot in a blender till pulped, and dice the other half. Set aside.
- Heat about 2 tbsp of oil in a pan, cook the onions, ginger and garlic over low heat, until the onions are softened and translucent.
- Stir in the tomatoes to cook until they start to looking dry, then add all the ground spices and salt, keep cooking for a further few minutes. Give a little more oil if required.
- Add all the beetroots and cabbage. Mix well with the sauce.
- Pour in the coconut milk and bring to a simmer, cook for a further 5 minutes or so. Freshly squeeze in the lemon and have a taste. Garnish with parsley and serve with steamed Basmati rice.
