How To Make Beetroot Curry With Coconut
Mix well to combine.
How to make beetroot curry with coconut. Add the curry leaves mustard seeds curry powder and coconut and toast for 1 2 minute or until fragrant. Pour in water 1 4 cup mix all the ingredients and cook over low medium heat until the water evaporates while turning the beets soft. Place a large pan over a medium heat.
Lower the heat and add the onions ginger chilli garlic curry powder and salt. Add pandanus leaf curry leaves and garlic and cook for another 3 minutes or until fragrant. Then add teaspoon mustard seeds teaspoon cumin seeds a generous pinch of asafoetida hing 1 to 2 broken dry red chilies 10 to 12 curry leaves and teaspoon turmeric powder.
Pour in the coconut milk and tomato puree then stir until all ingredients are well incorporated. Heat ghee in a heavy based saucepan over medium heat and cook onion and green chilli for 6 8 minutes or until translucent. When the mustard seeds begin to pop add the curry leaves chopped onions and the green chillies and stir.
Simmer the curry gently for about 30 minutes or until the beetroot is tender. 200 ml 7 fl oz coconut milk preparation. Tip into a food processor and blitz well.
Remove the lid tip in the coconut milk and simmer for another 15 minutes until the sauce is thick and the beetroot tender. Add the beetroot and salt along with 150ml of water. Cook stirring often until the onions have softened.
Cut the beetroots and stems if using into 1cm 1 2 in pieces. Place the julienned beetroot in a saucepan along with the onions sliced green chili garlic curry leaves tsp curry powder tsp turmeric powder tsp cayenne pepper and tsp salt. Cook for 10 12 minutes until the water completely evaporates.