Beetroot curry


  • 400g raw beetroot, peeled and cut into matchsticks
  • 2 tbsp sunflower oil
  • 1/4 tsp black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 green chillies, seeded and cut into fine strips
  • 2 bay leaves
  • 1/4 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 tin chopped tomatoes
  • 100ml coconut milk
  • juice of 1 lime


Heat the oil in a large saucepan and add the mustard seeds. When they start to pop, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot and fry for another couple of minutes. Add the tomatoes and a pinch of salt.

Leave to simmer for 15-20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1-2 minutes, until the sauce has thickened. Stir in the lime juice, adjust the seasoning and serve.

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