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Beetroot curry

Beetroot curry

serves 6-8 as part of a shared meal


  • 1 large onion, peeled & diced
  • 2T vegetable oil
  • 2 bunches large beetroot (approx 900g)
  • 3 sprigs fresh curry leaves
  • 6 large green chillies, halved lengthwise
  • 1T ground dried coriander
  • 2t sugar
  • 1/4C red wine vinegar
  • 350mL coconut milk


  • Trim beets and scrub well.
  • Cut off any scanky bits of beet and cut each into 6-8 wedges.
  • Place oil in a large saucepan over a medium heat.
  • Add onion and cook for approx 10mins stirring frequently or until onion has softened.
  • Add prepared beets, curry leaves, chillies and coriander and fry for a few more minutes.
  • Season with sugar and red wine vinegar and add coconut milk and enough water to make a creamy sauce.
  • Bring to a simmer and then cook covered for 40min to 1 hour or until beetroot is tender and everything has a lovely regal purple hue.

many thanks to  StoneSoup

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