Beetroot Curry is a colourful and healthy dish in which one can flaunt the earthy sweetness of beets through the deep flavour and spicy curry. This wholesome recipe is a perfect way to enjoy the health benefits of beetroot, like fibre, antioxidants, and vital vitamins. The Beetroot Curry recipe is stunning in its deep red hue and a delight in bold flavour that goes well with rice, roti, or quinoa. Beetroot Curry is made by peeling the fresh beets and cutting them into small pieces. It is cooked until tender to be added to the curry base. Oil is used to saut onion, garlic, and ginger to make a curry base. Tomatoes and spices such as cumin, coriander, turmeric, and garam masala are added with it to enhance flavour. The beets are added to the spiced mixture and set to sit to absorb the flavours that naturally make the beets sweet. A squeeze of lemon juice adds a welcomed acidity to balance the dish. To add richness, coconut milk or yoghurt is usually added, which results in a creamy texture, helping to round out the spices. Garnished with fresh coriander leaves or a sprinkle of toasted sesame seeds, Beetroot Curry is almost as pleasing to the eye as it is to the palate. This recipe can be seasoned with lentils or vegetables for textural and nutritional value. Beetroot curry is the perfect choice for vegetarians, allowing them to experiment with unusual and flavoured dishes. It can be both a main course or a side dish.

• 500 gms beetroot
• 1 tsp mustard seeds
• Coriander
• 1 tsp coriander powder
• Salt
• 2 green chilli
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 onion
• 1 tsp ginger garlic paste
• 2 tbsp cooking oil

• Start this wholesome recipe of beetroot curry by grabbing half a kilo of fresh beetroot, peeling off that earthy skin, and chopping it into small, bite-sized pieces.
• Beetroot is the star here, bringing its natural sweetness and that bold, gorgeous color to the curry.
• Heat up two tablespoons of oil in a pan over medium heat.
• Once the oil is shimmering, toss in a teaspoon of mustard seeds and let them pop—this is where the magic begins.
• That nutty, aromatic base is a vibe you don't want to miss.
• Next, add one finely chopped onion and two chopped green chilies, and saut them for a solid five minutes until the onions soften and turn golden brown.
• This caramelized onion magic will give the curry a deep, sweet, and savoury undertone.
• Stir in a teaspoon of ginger-garlic paste and let it cook for another minute, letting those bold, warming aromas take over your kitchen.
• Now it's beet time.
• Add the chopped beetroot into the pan along with 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and a pinch of salt.
• Give everything a good toss to make sure those beet cubes are fully coated in the spice mix.
• Cook for about 5 minutes, stirring occasionally, so the beets can soak in all the earthy, spicy goodness.
• Once your beets are nicely spiced, pour in a cup of water, stir it all together, and pop on a lid.
• Let this simmer on low for about 15-20 minutes until the beetroot is tender and easily pierced with a fork.
• This is where the magic happens—the beets release their vibrant color, and the curry transforms into a stunning deep red masterpiece.
• When your beets are perfectly tender, it's time to level things up with a cup of thick coconut milk.
• Pour it in, and stir gently to create a creamy, velvety base that perfectly balances out the spice and earthiness of the beets.
• Let the curry simmer for another 5 minutes on low heat to bring all those flavours together into one harmonious, rich dish.
• Just before serving, sprinkle on some fresh coriander leaves for a burst of herby freshness that cuts through the creamy richness.
• Serve this beetroot curry hot with fluffy rice or warm, pillowy roti.