Ingredients

• 2 beetroot (peeled and diced or cut into wedges)
• 1 white onion
• 1 clove of garlic
• Zest of a lime
• 1/2 Nivartana cinnamon stick
• 1 1/2 teaspoon Nivartana Ceylon curry powder
• 1/3 teaspoon Nivartana turmeric
• 1/2 teaspoon Nivartana black pepper (ground)
• 250 ml coconut milk
• 150 ml water
• Salt to taste

Preparation

1. Prepare beetroot: Peel the beetroot and cut it into either wedges or cubes, depending on your preference.

2. Cut onions and garlic: Finely dice the onion and garlic (brunoise).

3. Sauté: Heat some oil (e.g. coconut oil) in a saucepan or pan and sauté the onion and garlic over medium heat until soft and slightly golden brown.

4. Add beetroot: Add the sliced beetroot and mix well. Fry for about 5 minutes under medium heat so that the beetroot browns a little.

5. Spices and liquid: Add the spices (curry powder, turmeric, black pepper, cinnamon) and mix well. Then add salt and water and stir. Simmer on medium-high heat for about 4 minutes.

6. Stir in the coconut milk: Add the coconut milk, stir well and simmer for a few minutes so that the flavors combine.

7. Taste and lime: At the end, stir in the lime zest and season the curry. Add a little more salt or spices as needed.

Enjoy your delicious beetroot curry!

← Back