• 4 whole beetroot
  • 1 tbsp coconut oil
  • 12 curry leaves
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 red onion, finely sliced
  • 2 garlic cloves, sliced
  • 1 cm piece of ginger, julienned
  • 1 cinnamon stick
  • 5 green finger chillies, pierced with a knife
  • 1 tsp salt
  • 2 tsp red wine vinegar
  • 1 x 400g tin full-fat coconut milk
  • Coriander leaves, to serve
  • Rice, to serve
  • Roti, to serve


  1. Begin by preparing the beetroot; turn your grill to high or if you have a gas hob, turn that on. If grilling the beetroot, lightly oil the skins of the beetroot and place on a tray, then place under the hot grill. Grill on each side for about 4 minutes, until nicely charred and smoky (don’t worry if the skins are black as we will take them off later). If using a gas hob, piece the beetroot with a large metal skewer and place over the flame, turning periodically until the skin is blistered and charred. Place beetroot in a food safe plastic bag, seal and allow them to steam for 5 minutes - this will make removing the skins much easier.
  2. Rub the beetroot in the bag to remove the skins and then, leaving the skins behind in the bag, remove the whole beetroots. Slice into wedges and set aside.
  3. To make the curry; heat the coconut oil in a frying pan and add the curry leaves, mustard seeds cumin and coriander seeds; frying for 1 minute. Add the sliced red onion and cook for a further 3 - 4 minutes, then add the garlic, ginger, cinnamon stick and green chillies and cook for 1 minute.
  4. Add the beetroot and salt, turn the heat to low and cook for 5 minutes, stirring occasionally to make sure nothing is sticking. Add the red wine vinegar and allow to bubble for 1 minute then pour in the coconut milk and simmer for 15 minutes, until the sauce is thick and the beetroot tender.
  5. Serve with coriander leaves and rice.