I love the sweetness and earthiness of the beetroot balanced with the addition of spices and coconut milk. This is a simple and healthy curry, and can be enjoyed with rice, rotis or even bread.

Preparation time 15 minutes

Cooking time 30- 40 minutes

Serves 3

Ingredients

• 300 gram beetroot, peeled and chopped into 1 cm cubes
• 2 tablespoon coconut oil or sunflower oil
• 1 small onion  (85gram) thinly sliced
• 1 tablespoon crushed garlic
• 1 teaspoon grated ginger
• 1 sprig curry leaves thinly sliced
• 2x5cm pandan leaf
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 1 teaspoon fresh turmeric, grated or 1/4 teaspoon turmeric powder
• 1/4 teaspoon salt or to taste
• 1/4 habanero chilli or to taste
• 1 cup water
• 2 tablespoon coconut milk powder dissolved in 1/2 cup hot water

Method

1. Heat the oil in a fry pan, add the onion, garlic, ginger, curry leaves and pandan leaf and fry until lightly browned.
2. Add the ground coriander, cumin, chilli powder, turmeric salt and chilli and mix in well.
3. Add the beetroot followed by 1 cup of water.
4. Give a stir and cook covered on medium heat until the beetroot is tender, stirring from time to time. If needed you can add a little bit more water and cook until the beetroot is soft.
5. Pour the coconut milk, mix in well and take off heat.
6. Serve with rice, roti or even bread.

If you make the recipe, please share it by tagging #nattulicious on Instagram