Around 12 years ago Dave and I found a little vegetarian place in St Kilda called “Lentil as Anything”. The tiny restaurant was packed and we had to be placed in an oversized broom cupboard with a table and chairs. There is no set price for the meals, you pay as much or as little as you like for your meal. Absolutely recommend going there if you can, the place is amazing and they are around the city.
I can’t remember what meal I ordered that evening, but I remember what Dave ordered. Ever since I have been making the dish, he ordered that evening, at least once every 2-3 months.
Both of us had never even heard of a beetroot curry back then but we are very familiar with it now.
We grow our own beetroot in the garden and I had to make beetroot relish for our market/online store because it never lasts long, even if this time of crisis and markets are rare, I have been selling out of our beetroot relish.
So I trotted out to the garden and picked more beetroot than I needed for the relish and had two left over. Perfect. Only need 2 beets for the curry. So that’s what we are having for dinner!
Making this dish is quite simple and quick and the taste is amazing. Love me a good curry, even better when it’s a good Beetroot Curry.
This Beetroot curry uses Hov’s Chilli Oil to make it that little bit more flavoursome.
- 2 Large Beetroots
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/4 tsp dijon mustard
- 1 large Brown onion Diced
- 2 Bay Leaves
- 1 can Chopped Toamtoes
- 3 red Chillies Diced
- 1 Tbsp Hov’s Chilli Oil
- 1/2 tsp Turmeric
- 1 Cinnamon Stick
- 1/2 can Coconut Milk
- 1/2 tsp cumin
- 1 tsp salt and pepper
- Peel the beetroots and cut into match sticks
- Heat Olive oil and Hov’s chilli Oil in a large saucepan
- Add to the saucepan the onion, garlic, chillies and stir until they have softened
- Add the beetroot match sticks and the spices
- Add the tomatoes and the coconut milk
- Add salt and pepper
- Serve on it’s own or with rice