Beetroot Curry Recipe

 

Beetroot curry recipe

Absolutely! Let’s ditch the inflexible recipe format and talk like friends in a kitchen. Making a vibrant, delicious Easy Beetroot Curry is simpler way than you think, no chef skills needed. I’ll walk you through it step-by-step, with options to tweak as you go. Wear an apron though—beetroot stains are real

 

  

 

The Heart of Your Curry: Prepping the Beets

1.  Pick Good Beets:

Go for firm, smooth-skinned beets (3 medium = 500g).

2.  Peel ‘Em:

Scrub off dirt, then peel (a veg peeler works). Gloves optional but smart—unless you want pink hands!

3.  Chop or Grate:

Fast & Saucy: Grate them (food processor = 2 mins). They’ll cook quick and melt into the sauce.

Chunky & Textured: Dice into ½-inch cubes. Takes 5-10 mins longer to cook but holds shape.

 

Let’s Cook! (South Indian-Style Base)

Think earthy, tangy, aromatic like sunshine in a bowl.

What You’ll Need:

Aromatics, Spices Liquids/Extras

1 onion (chopped)  ½ tsp mustard seeds 1 tomato (chopped)

3 garlic cloves (minced)  ½ tsp cumin seeds  ½ cup water or broth

1 thumb ginger (grated)  ½ tsp turmeric Handful of peas (frozen ok)

1 green chili (slit) 1 tsp coriander powder Salt to taste

10 curry leaves (fresh/dried)  ¼ tsp chili powder Oil (2 tbsp)

Lemon wedge + cilantro (finish)

Skip or reduce chilies if sensitive to heat.

Step-by-Step (20-25 mins total):

1.  Temper the Spices (The Flavor Kick):

Heat oil in a pot over medium. Toss in mustard seeds. Wait 30 secs till they pop like tiny fireworks.

Add cumin seeds + curry leaves. Let them sizzle 10 secs (your kitchen will smell AMAZING).

2.  Sauté the Aromatics:

Throw in onions Stir 4-5 mins till soft and golden.

Add garlic, ginger, green chili. Cook 2 mins (don’t burn—just fragrant!).

3.  Spice Bloom (Secret Step):

Sprinkle turmeric, coriander powder, chili powder. Stir constantly for 30 secs. This wakes up the spices!

 

4.  Tomato Time:

Add chopped tomato + pinch of salt. Cook 5 mins, mashing gently till it’s jammy.

5.  Beetroot In:

Dump in your grated/diced beets. Stir like you mean it—coat every pink piece in spice mix. Cook 3 mins.

 

6.  Simmer to Perfection:

Pour in ½ cup water/broth. Cover and simmer 12-15 mins (stir occasionally).

Grated beets Done when tender (poke with fork).

Diced beets May need 5 more mins.

Toss in peas last 5 mins.

 

7.  Finish Like a Pro:

Squeeze in lemon juice (brightens everything!).

Taste: Need salt, More tang Adjust now.

Garnish with cilantro.

Want to Mix It Up

1. Creamy Coconut Twist:

Skip tomato + water. Use 1 can coconut milk + ¼ cup broth.

Add ½ cup chickpeas with beets. Finish with spinach (wilt at end).

 

2. Roasted & Rustic:

Toss diced beets + chickpeas with oil, salt, pepper. Roast @ 400°F (200°C) for 25 mins.

Make the curry base (steps 1-4). Stir in roasted mix + ½ cup water. Simmer 5 mins.

Key Tips for Success:

Too Thick Add splashes of water.

Too Thin Simmer uncovered 2-3 mins.

Not Tasty Enough → More salt! Or lemon! Or pinch of sugar to balance earthiness.

Stains: Rinse cutting boards/utensils immediately with cold water.

 

Serving Ideas:

Classic:  Over steamed rice or with warm roti/naan.

Healthy: With quinoa or cauliflower rice.

Fancy Touch: Dollop of yogurt or coconut cream on top.

Remember:  Curry is forgiving. Forgot an ingredient? No curry leaves, Skip it. No fresh tomato? Use 2 tbsp paste. Beetroot curry is vibrant, nourishing, and hard to mess up. You’ve got this!

Let me know how it goes—I’m weirdly invested in your beetroot journey now.