Wishing all my dear friends a very good day. Beetroot is a wonderful ingredient that brings natural sweetness, vibrant colour, and rich nutrition to any dish. Preparing a curry with beetroot — before adding the coconut milk — creates a gentle blend of spices, a mild sweetness, and a soft texture that everyone at home will love. With simple spices like curry leaves and chili powder, this curry becomes an easy, nutritious, and colourful addition to your daily meals. It comes together quickly, yet is filled with comforting goodness. Let’s take a look at how to prepare it.
Materials Used.
Beetroot 250g.
Salt as needed.
2 to 3 pieces of cinnamon.
2 green chilies, chopped.
Curry leaves.
A finely chopped onion.
3cloves of garlic, finely chopped.
1 Cup of cococnut milk.
1 Teaspoon of curry powder.
1/2 Teaspoon of turmeric powder.
1 Teaspoon of curry powder.
The cooking process as follows.
Now we are ready to prepare the dish. First, take the beetroot, peel off the skin, wash them well, and cut them into thin, long slices.
Next, take a bowl and add the sliced beetroot, onions, green chilies, garlic, curry leaves, cinnamon, chili powder, turmeric powder, curry powder, salt, and half a cup of coconut milk. Mix everything well. After that, place the mixture on the stove and let it simmer for about 5 minutes.
Next, add another half cup of coconut milk to the simmered beetroot and cook for about 2 more minutes. Then remove it from the stove.
Once the coconut milk is added later, the curry transforms into a creamy, delicious dish that pairs perfectly with rice, roti, or even bread. Until then, the beetroot curry stands as a vibrant and flavorful base, highlighting the natural taste of the vegetable. This simple yet nutritious preparation is a lovely reminder that great meals often come from humble ingredients.
That’s all for today. I’ll meet you again with another tasty and comforting recipe. Have a wonderful day!
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