- 2 beetroots, peeled and diced
- 1 large onion, finely chopped
- 2 green chillies, slit
- An inch piece ginger, grated
- 2 cloves garlic, finely chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon homemade garam masala powder
- 200 ml of thick coconut milk
- oil for cooking
- salt and red chilli powder to taste
- To begin making the Beetroot Curry, we will first cook the vegetables together in a pressure cooker.
- Place the beetroot, onions, ginger, garlic and green chillies into a pressure cooker adding a cup of water, turmeric powder and salt. Cook for about 2 whistles. After the first two whistles, turn the heat to low and simmer for 3 to 4 minutes.
- Turn off the heat and allow the pressure to release naturally. The vegetables continue to cook in the pressure that was created in the cooker.
- Once the pressure releases from the cooker, open the cooker, stir in coconut milk,coriander powder, garam masala powder and bring the beetroot curry to a brisk boil. Turn off the heat and transfer the beetroot curry to a serving bowl.
- Serve the hot Beetroot Curry in Coconut Milk for lunch or dinner along with steamed rice or phulka's