Coconut Beetroot Curry Recipe by Christine Manfield
organic coconut oil
fresh curry leaves
small green chilis
medium sized beetroot
peeled & grated
coconut (or rice) vinegar
friend curry leaves
Heat oil in braising pan and sauté the curry leaves, chilies, ginger and shallot until softened.
Stir in the cumin and after 20 secs add the grated beetroot.
Stir to coat then add the vinegar, salt and sugar, stirring to combine
Fry over high heat, stirring until beetroot has started to soften, about 2 mins.
Add the coconut milk, stir to combine and cover with lid, reduce heat.
Cook for 15 mins until beetroot is tender and juices have been absorbed.
Remove from heat, taste and adjust seasoning – it may need extra salt.
Scatter fried curry leaves over top and serve with steamed rice.