Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Curry
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 4 min
- Heat 25 ml coconut oil, 150 g onion, sliced, 10 g garlic, 10 curry leaves, ½ tsp mustard seeds, ½ tsp cumin in its oil 4 minutes until onion softens.
Check: Look for this result: onion softens.
Curry · About 25 min
- Add 700 g beetroot, peeled and cut into thin sticks, 250 ml coconut milk, 200 ml water, ½ tsp turmeric, ¾ tsp salt; cover and simmer 20–25 minutes until beetroot is tender.
Check: Look for this result: beetroot is tender.
Finish · About 7 min
- Uncover briefly to reduce sauce and add 20 ml lime juice.
Tips
- Thin beetroot sticks cook faster than large chunks.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use coconut cream diluted with water instead of coconut milk.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Beetroot Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Beetroot Curry?
Thin beetroot sticks cook faster than large chunks.
What can I substitute in Beetroot Curry?
Use coconut cream diluted with water instead of coconut milk.
Can I prepare Beetroot Curry ahead?
Prepare the measured ingredients for Beetroot Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
