Beetroot Salad Accompaniment to Curry Recipe

A delectable beetroot vegetable side dish
Yield: 6    Preparation Time: 15 mins    Cooking Time: 25 mins
A delicious vegetable curry that is rich in color and flavor. The sweetness of the beetroot goes well with the fragrant spices and the coconut milk softens the earthiness of the beetroot.


400g raw beetroot, peeled and cut into matchstick pieces
1 onion, chopped
2 green chilies, seeded and cut into fine strips
2 tomatoes, skinned and chopped
100ml coconut milk
2 tablespoons sunflower oil
2 cloves garlic, chopped
¼ teaspoon black mustard seeds
¼ teaspoon ground turmeric
1 teaspoon cumin seeds
2 bay leaves
1 cinnamon stick
Juice of 1 Lime

Recipe Instructions

Cook the ingredients:
Heat the oil in a saucepan (or a wok if you have) and add the mustard seeds.  As soon as they begin to pop, add the onion, garlic and chilies and fry over a medium heat until the onion is soft.  Add the remaining spices and the beetroot and fry for another 1 – 2 minutes.

Make the sauce.
Add the tomatoes, 250ml water and a pinch of salt and bring the mixture to the boil.  Reduce the heat and let the sauce simmer for 15 – 20 minutes stirring occasionally until the beetroot is tender.  Add the coconut milk and simmer for another 1 – 2 minutes until the sauce has thickened.  Stir in the lime juice and tasting the sauce season accordingly.  Serve.


Side Dish