Aromatic beet in a silky smooth coconut curry . A treat for the eyes, easy to make and fabulous taste.This recipe has been modified from my sister’s beet curry recipe.
4 small beet
1 can of coconut milk
1 small onion
1/2 tsp cinnamon powder
1 tsp red chili powder (go less or more according to taste)
1 tsp curry leaf powder or a few fresh curry leaves
1/2 tsp mustard
1 tsp homemade ghee
1 tsp vinegar
1/2 inch ginger (grated) OR 1 pod of garlic
salt to taste
Chop the beet into small chunks. Marinate them in cinnamon, chili and curry leaf powder for an hour. Finely chop onions.
In a pan heat ghee and add mustard as soon at it splatters, add onions and roast till golden born, add ginger, beet and salt, let it cook, ( don’t overcook the beet) add coconut milk and bring to simmer. Add the vinegar before serving. Serve with plain white rice.
When I made the rice, I added a few cloves, to give it a nice fragrant taste, you can try that.
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