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The Flying Fish's beetroot curry


  • Heat the oil in a large heavy-bottomed pan and gently saute the onion, chillies, garlic and cinnamon until golden and tender. Add the spices, curry leaves and beetroot. Cook for another 2 mins, continually stirring until the beetroot is well coated and the spaices are toasted.
  • Then add 1 cup stock with the salt to the pan. Turn the heat down, cover and gently cook for about 20-30 mins until the beetroot is very tender, adding more stock as needed.
  • When ready, add the coconut cream and fresh coriander. Stir well and bring back to the boil.
  • Serve the curry on a bed of steamed rice in individual bowls.


  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 1 cinnamon stick
  • ½ tspn ground coriander
  • ½ tspn ground cumin
  • ¼ tspn turmeric
  • ¼ tspn chilli powder
  • 10-12 curry leaves
  • 500 gm beetroot, peeled & cut into small cubes
  • 2 cups vegetable stock
  • a pinch of sea salt flakes
  • ½ cup coconut cream
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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