Beetroot curry

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 15
Servings 4
Time 15 minutes


  • 500
    raw beetroot
  • 60
  • 5
    caraway seeds
  • 5
    ground cumin
  • 2
    cayenne pepper
  • 5
  • 5
    ground coriander
  • 2
    dried chillies, crushed
  • 5
    mustard seeds
  • 1
    onion, finely sliced
  • 4
    curry leaves
  • 2
    green chillies, seeded and chopped
  • 3
    cloves garlic, crushed
  • 1
    star anise
  • 1
    bay leaf


30 minutes
Cut the beetroot into chunks, rinse and pat dry with kitchen paper.
Heat oil in a heavy-based saucepan and add the caraway seeds, cumin, cayenne pepper, turmeric, ground coriander and dried chillies, and sauté for about a minute.
Remove and set aside.
Heat the remaining oil in the same saucepan and add the mustard seeds.
When the mustard seeds start to pop, add the onion and sauté until soft and translucent.
Stir in the curry leaves, chillies, garlic and beetroot.
Add enough water to cover the base of the saucepan and put the lid on.
Cook for 20 minutes, then add star anise and bay leaf.
Stir to coat beetroot and cook uncovered until beetroot is cooked through and water has been absorbed.
Season to taste and serve with basmati rice and a mixture of chopped coriander and Greek yoghurt.

Read more on: sauté  |  curry

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