Coconut Beetroot Curry Recipe by Christine Manfield
  • 2tablespoons organic coconut oil
  • 2tablespoons fresh curry leaves
  • 4 small green chilisfinely sliced
  • 3 red shallotsfinely sliced
  • 2teaspoon minced ginger
  • 1teaspoon Ground cumin
  • 4 medium sized beetrootpeeled & grated
  • 40millilitres coconut (or rice) vinegar
  • 2teaspoon sea salt
  • 2 teaspoon Caster Sugar
  • 400millilitres Coconut milk
  • 2tablespoon friend curry leavesfor garnish
  1. Heat oil in braising pan and sauté the curry leaves, chilies, ginger and shallot until softened.
  2. Stir in the cumin and after 20 secs add the grated beetroot.
  3. Stir to coat then add the vinegar, salt and sugar, stirring to combine
  4. Fry over high heat, stirring until beetroot has started to soften, about 2 mins.
  5. Add the coconut milk, stir to combine and cover with lid, reduce heat.
  6. Cook for 15 mins until beetroot is tender and juices have been absorbed.
  7. Remove from heat, taste and adjust seasoning – it may need extra salt.
  8. Scatter fried curry leaves over top and serve with steamed rice.