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2 ingredient beet coconut curry

2-ingredient Beetroot Curry (Leftover Magic)

An Indian coconut based beet curry using leftover coconut chutney; a quick side dish to enjoy with rice/dal or even your rotis, parathas, pooris etc.

Course Lunch, Side Dish
Cuisine Indian, South Indian
Keyword 2 ingredients, beetroot, coconut chutney, curry, gluten free, Healthy, plant based, Vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 1 ½ cups to 2 cups peeled and cubed/chopped beetroot
  • ½ to ¾ cup leftover coconut chutney I have used Asafetida Chutney; you can use any you have
  • Salt if needed
  • 2 tsp coconut oil
  • ½ tsp mustard seeds
  • Few curry leaves

Instructions

  1. In some water, boil chopped beets until just soft.
  2. Add coconut chutney and mix.
  3. Bring to a gentle boil and add more salt if needed.

  4. Simmer for couple of minutes (just to cook the raw coconut chutney) and give a tempering or tadka (if preferred but recommended).

TO MAKE THE TADKA:

  1. Heat oil in a small saucepan and once hot, add the mustard seeds.
  2. As soon as the seeds pop and crackle completely, stir in curry leaves, fry for a few seconds and pour the sizzling tadka into the simmering curry.
  3. Mix and serve hot as a side dish with any meal, be it rice, dal and salad or as a dip for rotis, parathas, toasted/ fresh bread etc.

Recipe Notes

  • If needed, add fried onions, roasted garlic etc. in the curry.
  • You can use any type of coconut chutney to make curry with any vegetable.
  • Adjust spices according to personal preference.
  • Enjoy and Happy Eating!