Beet Curry
Servings 6
Ingredients
- 500 g about 1 lb small beets, washed, trimmed, and peeled
- 1 Tbsp vegetable oil
- 1/2 onion finely chopped
- 1 small red chillies finely chopped
- 1 sprig curry leaves leaves picked
- 3 garlic cloves minced
- 1 cinnamon stick
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder
- 3 teaspoons white vinegar
- 1 teaspoon sugar
- 250 mL coconut milk
- 1/2 tsp salt to taste
Instructions
- Chop the beets into 1cm (1/2 in) pieces.
- Heat the oil in a heavy-based saucepan over medium heat and cook the onion and chilli for 5 minutes or until translucent. Add the curry leaves and garlic and cook for another 3 minutes or until fragrant.
- Add the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender. Season to taste and serve.