Serves: 4
6 medium Beetroot, 1 Onion, 2 Garlic Cloves, 1 green Chilli, 5 Curry Leaves, 1 Tbsp Curry Powder, ground Tumeric, Salt, 400ml Coconut Milk
Peel and slice the beetroot into thin strips, then toss them into a saucepan with a splash of oil. Add in your finely chopped onions, garlic, deseeded green chilli (if you enjoy some heat), curry leaves, curry powder, and a pinch of tumeric. Pour in the coconut milk and season with salt to taste. Let it simmer on medium heat for about 15-20 minutes, until the beetroot is tender yet still has a nice bite.
Best enjoyed with rice and any leafy green vegetable.
Please feel free to modify this dish to suit your taste and make it your own!
