My husband had a friend who loves adding beetroot when making curries. I rarely cook beetroot or buy it mainly because I had little idea on what to do, and when I was little my mum used to have boiled beets to eat with rice and I hated it then. But after I saw a few beetroot curry recipes by Madhur Jaffery and Peter Kurvita , I was inspired to try and make one myself . I added a bit of both recipes to make this curry. Goes down well with plain cooked rice and a green salad.
Recipe : Beetroot curry, inspired by Madhur Jaffrey's Beetroot stew in Quick and Easy Indian Cooking and Peter Kurvita's Beetroot curry.
1 small onion, sliced
2 cloves garlic, finely grated
8-10 curry leaves
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp tumeric
1/4- 1/2 tsp ground red chilli powder
450g beet root, peeled and cut into cubes ( thats about 2 medium beetroots)
1/2 of a ( 400g) can of chopped tomatoes or chop up a can of whole peeled tomatoes and use half of it)
1 small fillet of smoked tuna, thinly sliced ( optional)
1 green chilli, slit into two ( optional)
1 1/3 cup water
1/4 cup canned or packed coconut milk ( or make thick coconut milk using 3 tbsp coconut powder mixed with 1/4 cup water)
2-3 tbsp oil ( vegetable oil , corn oil or sunflower oil)
Heat oil, add onion and cook till softened. Add garlic , curry leaves and cook a minute or two. Add the spices and stir fry till it releases the aroma.
Then add canned tomatoes, water , beetroot and add the smoked tuna and green chilli if using. Let the curry simmer for a few minutes till the beetroot is cooked through and tender.
Taste add salt and coconut milk. Simmer gently for 1 minute then switch off and serve.