Beetroot Curry

Cut 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.

In 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.

In 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.