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Beetroot Curry

Beetroot Curry

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.

Serves 6