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.

Serves 6 | Prep Time: 15 mins | Cooking Time: 30 mins | Skill: Easy


• 350 g (12 oz) small beetroots, washed & trimmed
• 50 ml coconut oil
• 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

• Pandanus leaves are available from select Asian food shops.
• Curry leaves are available from select greengrocers and Asian food shops.


  1. Cut the beetroots and stems if using into 1cm (1/2 in) pieces.
  2. Heat the oil 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.
  3. 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.