Summary

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

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Instructions

1. 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.
2. Basmati, for example, goes perfectly with this.
3. The liquid information is not binding, depending on whether you want the curry thicker or more liquid, you take more or less.