Easy - for beginners
Discover this easy and delicious Indian beetroot curry recipe, inspired by Das Sreedharan of Rasa restaurants. Made with fresh beetroot, coconut, and a blend of aromatic spices like ginger, green chillies, and turmeric, this vibrant vegetarian curry is finished with creamy yoghurt for a rich, satisfying flavour. Perfect for beginners and quick to prepare.
In a mixer or grinder, place the coconut, chillies, ginger and ground mustard and grind firmly. Set aside
Cut beetroot into wedges or cubes and cook in a saucepan of boiling water for 20 min or until tender, then drain and put aside.
In a large frying pan, heat the oil. Add the mustard seeds, and as they begin to pop, add the curry leaves. Stir in the beetroot, chilli powder and tumeric and a little salt and cook for 10 mins over a medium heat, stirring frequently.
Mix in the coconut mixture, lower the heat, cover and cook for 10 mins, stirring often. Remove from the heat and stir in the yoghurt. Serve hot or cold