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Member recipe

Beetroot curry

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Serves 6

I found this recently, and am just going to give it a go this weekend.

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  • 400g raw beetroot
  • 2 tbsp sunflower oil
  • 1/4 tsp black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 green chillies, seeded and cut into fine strips
  • 2 bay leaves
  • 1/4 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2 tomatoes, skinned and chopped
  • 100ml coconut milk
  • 1 Lime, juice


    1. Peel the beetroot and cut into matchsticks. Heat the oil in a wok or saucepan, then add the mustard seeds. As soon as they begin to jump, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot; fry for a further 1-2 minutes. Add the tomatoes, 250ml water and a pinch of salt.
    2. Leave to simmer for 15-20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1-2 minutes, until the sauce has thickened. Stir in the lime juice, taste, adjust the seasoning and serve.

Comments, questions and tips

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16th Dec, 2008
I have been looking for a curry beetroot recipe for ages now I tasted what was called a Mirchwagon Korma once in an indian restaurant and have been searching for the recipe. It was spicy unlike a normal korma and wasn't as creamy as the usual kormas but it was delicious. If you know of any such recipe could you let me know. Many thanks.
14th Sep, 2008
Okay, so I tried to make it this weekend. I have to say, that even though it was a bit daunting as a concept, it did work out quite well. The points I would like to add are 1) keep your hands well-gloved, 2) I added about 200 g of canned chopped tomatoes and no water, as tomatoes had liquid, and 3) it took slightly longer to simmer to perfection, but I guess, that depends on your cooker. It worked better with spicy lentils instead of rice.
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