Beetroot Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, peeled, cut into thin sticks
- 2 chilli pepper (s), green, pitted, sliced
- 1 teaspoon curry powder
- 1 onion (s), finely sliced
- 1 teaspoon chili powder, depending on your taste
- 0.5 teaspoon ½ sugar
- 1 clove garlic, finely chopped
- 1 can coconut milk
- 0.25 teaspoon ¼ turmeric
- 1 tablespoon oil
- 1 stick cinnamon, small
- 3 cardamom pods, pressed down
- 2 clove (s)
- salt and pepper
- 1 bunch curry leaves, fresh if available
Print Recipe
Pin Recipe Instructions
- Mix the beetroot well with the green chilli, curry powder, salt, sugar, garlic and turmeric and let it steep. Gladly also 2 - 3 hours, if time allows.
- Fry the onions in the hot oil until golden brown. Add the cinnamon stick, cardamom, and cloves and fry until the spices are fragrant. Add the curry leaves (if available). Mix in the beetroot and deglaze with half of the coconut milk.
- Simmer in an open pot for about 10-15 minutes, until the beetroot is cooked through and the coconut milk has boiled down. Add the rest of the coconut milk, season to taste and bring to the boil again.
- Tip:
- Fresh curry leaves are difficult to obtain in Germany. In my opinion, the dried leaves are not an alternative. So just leave it out. The dish also tastes so good.
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