Beetroot Curry with Coconut Milk

Cut the beetroot into sticks about 0.5 cm thick and set aside. Finely chop both types of onions, garlic, ginger, and tomatoes.

In a small bowl, mix salt, cardamom, cloves, cinnamon, ground coriander, and curry powder. In another bowl, stir 200 ml of water with the coconut milk.

In a pot, heat oil and butter over medium to high heat. Add the onions and sauté for about 1 minute, stirring constantly. Reduce the heat, add garlic, ginger, and tomatoes, and fry for another half minute.