Buy all ingredients right below the recipe
INGREDIENTS
- 700 g peeled beetroot
- 40 g peeled red onion
- 40 g peeled onion
- 5 g peeled garlic
- 5 g peeled ginger
- 70 g tomatoes
- 300 ml coconut milk
- 50 g vegetable oil
- 50 g butter
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 2 teaspoons curry powder
- 15 g finely chopped coriander
- 1 level teaspoon salt
- ½ teaspoon ground cloves
INSTRUCTIONS
- 1Cut the beetroot into 0.5 cm thick strips, place in a bowl, and set aside. Finely chop both types of onion, garlic, ginger, and tomatoes. Set aside.
- 2In a bowl, mix salt, cardamom, cloves, cinnamon, coriander, and curry. Set aside. In another bowl, mix 200 ml of water with coconut milk and set aside.
- 3In a saucepan over high heat, melt the oil with butter, add both onions, and sauté for 1 minute, stirring constantly. Reduce heat by half, add garlic, ginger, and tomatoes, and sauté for half a minute, stirring constantly.
- 4Add the beetroot and sauté for 1 minute, stirring constantly. Add the ground spices mixed in the bowl and sauté for another minute.
- 5Add the water with coconut milk, stir, and bring to a boil. Reduce heat to one-third and simmer gently, stirring occasionally, for 6–8 minutes or until the beetroot is tender.
- 6Remove from heat, season with salt if needed, and stir in the chopped coriander.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.