Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries.
There is an urban myth that says that beetroot leaves are poisonous, well I have been making beetroot curry for years and I always incorporate the stems and leaves.
350 g (12 oz) small beetroots, washed & trimmed
50 g (1 ¾ oz) ghee
1 large onion, finely chopped
2 small green chillies, finely chopped
3 cm piece pandanus leaf
1 sprig curry leaves, leaves picked
2 garlic cloves, thinly sliced
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon chilli powder
3 teaspoons white vinegar
1 teaspoon caster sugar
200 ml (7 fl oz) coconut milk
Cut the beetroots and stems if using into 1cm (1/2 in) pieces.
Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and green chilli for 6-8 minutes or until translucent. Add the pandanus leaf, curry leaves and garlic and cook for another 3 minutes or until fragrant.
Add the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender. Season to taste and serve.