If you thought beetroot was one of those bland vegetables that was difficult to coax flavor out of, this beetroot curry is the perfect answer! This dish is a childhood favorite of mine. Chicken curry and beetroot curry along with some steamed rice was one of my favorite combos as a kid, and still is.
1 lb of beetroot tops cut and removed, washed and peeled (about 2 large beets)
¼ onion yellow or red onion, sliced
2 green chili or 1 serrano pepper, sliced (deseed to reduce heat level)
2 cloves of garlic chopped finely
5 - 6 curry leaves
½ tsp Sri Lankan curry powder or ¼ tsp each of ground coriander and cumin
¼ tsp heaped turmeric
½ tsp cayenne pepper optional
¼ tsp heaped salt more to taste
½ cup coconut milk more if you like a thick gravy
½ cup water more if you like a thin gravy
* Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.
* Once sliced, julienne the beetroot slices into batons.
* Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt.
* Mix well to combine.
* Stir in the coconut milk and water.
* Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
* Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
* Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy).
* The cook time will vary depending on the thickness and sizes of the beetroot.
* If the liquid is evaporating too quickly, you can add more water or coconut milk.
* Taste and add more salt if necessary.
* Serve with cooked rice.