Beetroot Curry

Beetroot is in season July through to January so it’s a great vegetable to eat throughout the winter. This sweet-sour Ayurvedic beetroot curry is a delicious way to eat it.

If serving with naan, a great spelt naan bread recipe can be found here.

Kate

Beetroot Curry

Beetroot is in season July through to January so it's a great vegetable to eat throughout the winter. This sweet-sour Ayurvedic beetroot curry is a delicious way to eat it.

Print Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 Servings

Course: Main

Cuisine: Indian

Ingredients Method

Ingredients

  

• 2 tbsp coconut oil or ghee
• 1 1/2 tbs mustard seeds
• 2 tsp cumin seeds
• few curry leaves
• 1 1/2 tsp grated ginger
• 1 onion chopped
• 3 cup grated or finely chopped beetroots about 4 beetroots
• ½ cup grated coconut optional, or soaked dessicated coconut
• 1 tsp cumin powder
• ½ tsp turmeric powder
• salt as required
• 2 cup beaten yogurt even better, replace with 200-250ml coconut milk/cream & few tbsp lemon juice

Method

 

1. Heat oil/ghee in a pan. Splutter mustard seeds followed by cumin seeds, curry leaves and grated ginger.
2. Add onions, and saute till they become translucent.
3. Now add grated beetroot, (coconut), cumin powder, turmeric and salt. Add water (~ ½ height of beetroot) and cook covered till the beets are fully cooked.
4. Remove from flame and keep aside to cool.
5. To this add yogurt (or coconut milk equivalent) and mix well, adjust salt.
6. Serve with easy-cook brown rice, spelt naan or spelt chapatti.