“Beetroot Curry”

I love the sweetness and earthiness of the beetroot balanced with the addition of spices and coconut milk. This is a simple and healthy curry, and can be enjoyed with rice, rotis or even bread.

Preparation time: 15 minutes

Cooking time: 30- 40 minutes

Serves 3


  • 300 gram beetroot, peeled and chopped into 1 cm cubes
  • 2 tablespoon coconut oil or sunflower oil
  • 1 small onion  (85gram) thinly sliced
  • 1 tablespoon crushed garlic
  • 1 teaspoon grated ginger
  • 1 sprig curry leaves thinly sliced
  • 2x5cm pandan leaf
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli powder
  • 1 teaspoon fresh turmeric, grated or 1/4 teaspoon turmeric powder
  • 1/4 teaspoon salt or to taste
  • 1/4 habanero chilli or to taste
  • 1 cup water
  • 2 tablespoon coconut milk powder dissolved in 1/2 cup hot water



  • Heat the oil in a fry pan, add the onion, garlic, ginger, curry leaves and pandan leaf and fry until lightly browned.
  • Add the ground coriander, cumin, chilli powder, turmeric salt and chilli and mix in well.
  • Add the beetroot followed by 1 cup of water.
  • Give a stir and cook covered on medium heat until the beetroot is tender, stirring from time to time. If needed you can add a little bit more water and cook until the beetroot is soft.
  • Pour the coconut milk, mix in well and take off heat.
  • Serve with rice, roti or even bread.
  • If you make the recipe, please share it by tagging #nattulicious on Instagram

Words & Photos by Aishath Nashida (Nattu)