Beetroot Curry

It will be a fight between the eyes and taste buds as to who enjoys this beetroot curry more! A beautiful pink colour, packed with fragrant slices and sweet beets. Its also a great way to make sure you use the whole vegetable, because those beet leaves are something to be celebrated.

If you received a large box from our veggie box this week, you will have some beautiful little red chilli’s to add to this recipe! If you didn’t, you can always substitute with some dry chilli that you may have at home. If you don’t like the spice, you can always source some chilli’s that don’t have heat but will add extra flavour and texture to the bowl.

Recipe for Beetroot Curry

Method:
1. Prep your vegetables. The bulb of the beetroot should be cut into approximately 4 cm cubes. Ensure that the stems and leaves are well washed.
2. Heat your butter in the pot and throw in the onions, chilli and spices. Cook for around 5 minutes until fragrant and softened.
3. Add your beetroot bulb, vinegar and coconut milk and cook on low heat with the lid on for about an hour.
4. Stir in the beetroot leaves and stems and cook for another 15 minutes.
5. Serve on a bed of rice.

Confession is that I actually had beetroot left over from last week, so this recipe actually allowed me to use a larger quantity of beetroot which you may not have on hand. However, you can certainly just work with the quantities that you have at home. Even if you have less beetroot, you will still be able to get away with using a whole tin of coconut milk.

I also have been caring for the remainder of my mustard microgreen pot, and was super pleased for the colour contrast and extra flavour when added as a garnish when serving.

Bon appètit.