Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beetroot
- 2 cloves garlic
- 1 onion (s)
- 1 can coconut milk
- 250 ml vegetable stock
- 1 teaspoon coriander
- 1 teaspoon turmeric
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into cubes approx. 1 cm (it is best to wear disposable gloves, it stains very strongly) and sauté with the onion and garlic. Deglaze with the broth and simmer for 20 minutes. Add the coconut milk and the spices and simmer for another 20 minutes. Then the beetroot should be done, if not, just leave it in the pot for a few minutes.
- Basmati, for example, goes perfectly with this.
- The liquid information is not binding, depending on whether you want the curry thicker or more liquid, you take more or less.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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