Beetroot curry

• sunflower oil↗2 tbsp tbsp
• curry leaves6

  fresh or dried

• onion↗1

  thinly sliced

• turmeric↗1 tsp tsp
• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• chili powder↗½ tsp tsp

  (optional)

• ginger↗20g g

  grated

• garlic cloves↗3

  peeled and minced

• tomato purée↗2 tbsp tbsp
• beetroot↗500g g

  cut into wedges

• vegetable broth↗250ml ml
• coconut milk (canned)400ml ml
• lime↗½

  juiced

• long grain white rice↗

  paratha and yogurt

Step-by-step instructions

1. 1

   Heat the oil in a large deep pot over medium‑high heat. Add the curry leaves and cook for 2‑3 minutes until fragrant and sizzling. Add the onion, turmeric, cumin, coriander and chili powder. Sauté over medium heat for 10‑12 minutes until browned. Add the ginger, garlic and tomato purée and cook for 4 minutes until aromatic and dark‑red.

2. 2

   Carefully add the beetroot and pour in the vegetable broth and coconut milk. Season well and bring to a gentle boil. Simmer over medium heat for 35‑40 minutes until the beet is tender. Add the lime juice and season to taste. Serve with rice, paratha and a spoonful of yogurt, if desired.