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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 Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main
Cuisine Indian
Servings 4 Servings


  • 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


  • 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.