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.

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main
Cuisine: Indian
Author: Kate

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
  • 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

Instructions

  • Heat oil/ghee in a pan. Splutter mustard seeds followed by cumin seeds, curry leaves and grated ginger.
  • Add onions, and saute till they become translucent.
  • 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.
  • Remove from flame and keep aside to cool.
  • To this add yogurt (or coconut milk equivalent) and mix well, adjust salt.
  • Serve with easy-cook brown rice, spelt naan or spelt chapatti.

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