Beetroot Curry

An easy beetroot curry recipe to make mid-week. 

By Kevin Fernandez
1 min read
Rafi's Beetroot Curry Recipe

Serves: 4 | Suitable for vegetarians Ⓥ

Introduction

Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, and cooled with coconut.

This curry recipe only takes 15 minutes to make which makes it the perfect recipe to make during the week. 

Ingredients

 Serves 4 
1 Coconut Milk
1 tsp Turmeric
1 Dried Red Chilli
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/2 lemon
2 tbsp oil
2 garlic cloves (sliced)
8 fresh curry leaves
300g raw beetroot (peeled and cubed into 2 cm cubes)
Salt to taste 

Instructions 

  1. Heat the oil in a deep saucepan or small wok. Add the mustard, cumin seeds, chilli and curry leaves and fry for 5 minutes until chilli turns dark
  2. Add the garlic and fry gently for 2-3 minutes
  3. Add the beetroot and turmeric and mix well and cook for 5 minutes
  4. Add the coconut milk and cook on a gentle simmer without a lid to reduce down to a rich sauce. The beetroot should be firm but cooked through. If the sauce thickens too quickly, simply add water and reduce further until the beetroot is cooked
  5. Once cooked, add salt and lemon juice and serve hot

 

You will need

Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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