Sunday, June 1, 2014

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped

1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.

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