Peter Kuruvita’s beetroot curry-by Peter Kuruvita.
Source:Gourmettraveller
Deep pink in colour, this curry makes a stunning addition to a selection of dishes.
INGREDIENTS
- 350 ml (about 14) small beetroot, washed and trimmed
- 50 gm ghee (see note)
- 1 large onion, finely chopped
- 2 small green chillies, finely chopped
- 10 fresh curry leaves
- 3 cm piece pandanus leaf (see note)
- 2 garlic cloves, thinly sliced
- 200 ml coconut milk
- 1 cinnamon quill
- 3 tsp white vinegar
- 1 tsp each ground coriander and chilli powder
- 1 tsp caster sugar
METHOD
Cut beetroot and stems into 1cm pieces and set aside.
NOTES
Ghee is available from select supermarkets. Pandanus leaves are available fresh or dried from Asian grocers. This recipe is from by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into style.