Beetroot Curry

🛒 Ingredients

• Beetroots 125 g · 54 kcal
• Coconut Milk 50 g · 86 kcal
• Onion 38 g · 15 kcal
• Green Chillies 3 g · 1 kcal
• Curry Leaves 1 g · 0 kcal
• Mustard Seeds 1 g · 5 kcal
• Turmeric Powder 1 g · 0 kcal
• Cumin Powder 1 g · 0 kcal
• Coriander Powder 1 g · 0 kcal
• Ginger Garlic Paste 4 g · 3 kcal
• Vegetable Oil 4 g · 36 kcal
• Tamarind Paste 1 g · 2 kcal
• Water 25 g · 0 kcal

👨‍🍳 Instructions

1. Peel and chop beetroots into small, uniform cubes. Boil or steam them until tender, then drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. Add chopped onion, green chillies, and curry leaves. Sauté until the onion turns translucent.
4. Stir in ginger garlic paste and cook for another minute until fragrant.
5. Add turmeric powder, cumin powder, and coriander powder. Sauté for 30 seconds, stirring constantly to prevent burning.
6. Pour in the coconut milk, water, and tamarind paste. Bring the mixture to a gentle simmer.
7. Add the cooked beetroot cubes to the simmering curry. Season with salt to taste.
8. Simmer gently for 5-7 minutes, allowing the flavors to meld. Serve hot with rice or flatbreads.