Beetroot Curry

Beetroot Curry is a vibrant and flavorful dish that highlights the natural sweetness and earthy flavor of beetroots. This easy-to-make curry is enriched with spices and coconut, making it a delightful addition to any meal. It’s not only colorful but also packed with nutrients.

For a Serving Size of Two:

Ingredients:

• 250 grams beetroot, peeled and chopped
• 100 grams finely chopped onion
• 50 grams finely chopped tomato
• 30 grams grated coconut
• 2 teaspoon sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 200 ml water
• Fresh coriander leaves for garnishing

Procedure:

• In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
• Add the finely chopped onion and sauté until golden brown. Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft.
• Add the chopped beetroot to the pan and mix well. Cook for 2-3 minutes, allowing the beetroot to absorb the spices.
• Pour in the water, cover, and let it simmer for about 15-20 minutes or until the beetroot is tender. Stir occasionally to prevent sticking.
• Once the beetroot is cooked, stir in the grated coconut and garam masala. Cook for an additional 5 minutes to blend the flavors.
• Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Nutritional Benefits:

• Calories: 446 kcal
• Protein: 8.1 g
• Carbohydrates: 46 g
• Fat: 29.2 g