Beetroot curry

Ingredients for 4 servings:

• 500 g beetroot, peeled, in thin sticks
• 2 chili peppers, green, pitted, sliced
• 1 tsp curry powder
• 1 onion(s), thinly sliced
• 1 tsp chili powder, according to taste
• ½ tsp sugar
• 1 clove(s) garlic, finely chopped
• 1 can coconut milk
• ¼ tsp turmeric
• 1 tbsp oil
• 1 stalk(s) cinnamon, small
• 3 cardamom pods, crushed
• 2 cloves
• salt and pepper
• 1 bunch curry leaves, fresh if available

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Mix the beetroot with the green chili, curry powder, salt, sugar, garlic, and turmeric and let it steep for a while. You can also cook for 2-3 hours if time permits. Fry the onions in hot oil until golden brown. Add the cinnamon stick, cardamom, and cloves and fry until the spices are fragrant. Add the curry leaves (if using). Stir in the beetroot and deglaze with half of the coconut milk. Simmer in an uncovered pan for about 10-15 minutes, until the beetroot is tender and the coconut milk has reduced. Add the remaining coconut milk, season to taste, and bring back to a boil. Tip: Fresh curry leaves are hard to come by in Germany. Dried leaves are not an alternative in my opinion, so simply omit them. The dish tastes very good as it is.