Beetroot Vegan Curry - BossKitchen

Recipe Image

The best beetroot vegan curry recipe!

Summary

Wash the beets, peel, cut into small cubes and set aside.
Heat oil over low heat and saute mustard seeds, ajwan, cumin seeds, and coriander seeds. When the mustard seeds begin to crackle, add the curry leaves, fenugreek leaves, chopped onions, chili peppers, garlic and ginger and stir. Lower the temperature and add the mango powder.
Add beet cubes. Mix well and add salt. Add water, cover the pot with a lid and cook the beets for 10 minutes over low heat.
Once the beets are cooked, add the coconut milk and cook for another 10 minutes without a lid to reduce the amount of coconut milk. Remove from heat and add chopped fresh coriander.
Serve.

Enjoy!