Beetroot curry

Ingredients for 6

350g small beetroots, washed, trims, stems reserved if desired
50g ghee
1 large onion, finely chopped
2 small green chillies, finely chopped
3cm piece of pandanus leaf
1 sprig fresh curry leaves, leaves picked
2 garlic cloves, thinly sliced
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon chilli powder
3 teaspoons white vinegar
1 teaspoon castor sugar
200ml coconut milk

40 min · Easy

Directions

1. Cut the beetroots and stems into 1cm pieces

2. Heat the ghee in a heavy based saucepan over medium heat and cook the onion and green chilli for 6-8 minutes or until translucent. Add the pandanus leaf, curry leaves and garlic and cook for another 3 minutes or until fragrant.

3. Add the beetroot and the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender. Season to taste and serve.

main courses, curry, beetroot May 14, 2013 22:06

Author Peter Kuruvita