• 4 large, fresh beetroots
  • 2 tbsp groundnut oil
  • ½ tsp mustard seeds
  • ¼ tsp ajwain
  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 2 curry leaves
  • 1 tbsp fenugreek leaves
  • 1 medium onion, chopped finely
  • 2 red birdseye chillies, slit lengthways
  • 2 garlic cloves, finely chopped
  • 1 thumbnail-sized piece of ginger, chopped finely
  • ¼ tsp mango powder
  • 1 tsp salt
  • ¼ cup water
  • ¼ pint good coconut milk
  • 1 small bunch fresh coriander, chopped


  1. 1

    Wash, peel and cut the beetroot into small cubes and set aside.

  2. 2

    Heat the oil on a low heat and fry the mustard seeds, ajwain, cumin seeds and coriander seeds. When the mustard seeds begin to splutter, add the curry leaves, fenugreek leaves, chopped onion, chillies, garlic and ginger and stir. Lower the temperature and add the mango powder.

  3. 3

    Add the beetroot cubes. Stir well and then add the salt. Add the water, cover the pan with a lid and cook the beetroot for 10 mins on a low heat.

  4. 4

    Once the beetroot is cooked, add the coconut milk and cook for a further 10 mins without the lid on to reduce the coconut milk down. Remove from the heat and add the chopped fresh coriander. Serve. 


Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 12.4g 18%
  • Saturates 6.5g 33%
  • Sugars 15.1g 17%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

17.3g carbohydrate 1.4g fibre 4.6g protein

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