Beetroot Curry with Coconut Milk

Preparation

• 1
  Cut the beetroot into sticks about 0.5 cm thick and set aside. Finely chop both types of onions, garlic, ginger, and tomatoes.
• 2
  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.
• 3
  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.
• 4
  Add the beetroot sticks and fry for 1 minute, stirring. Then add the spice mixture and roast for another minute until fragrant.
• 5
  Pour in the coconut milk-water mixture, stir, and bring to a boil. Further reduce the heat and let the curry simmer for about 6–8 minutes, stirring occasionally, until the beetroot is soft.
• 6
  Remove from heat, season with salt to taste, and stir in the freshly chopped coriander. Serve hot.