A bold and bright Beetroot Curry that’s both sweet and aromatic. Flavoured with Sri Lankan coconuts from our signature Maggi Coconut Milk Powder. This is a dish you won’t want to miss. Give it a try using our recipe below.
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
here
Heat the oil in a heavy-based saucepan over a high heat. Add the cinnamon stick, curry leaves and onion and cook the onion for 5 minutes or until translucent. Add the garlic and cook for another 3 minutes or until fragrant
Step2
10 Min
Add the remaining ingredients apart from the chickpeas, cover, and simmer over a very low heat, stirring occasionally for 10 minutes or until the beetroot is tender.
Step3
5 Min
Add chickpeas and cook for a further 5 minutes.
Step1
of
3
Heat the oil in a heavy-based saucepan over a high heat. Add the cinnamon stick, curry leaves and onion and cook the onion for 5 minutes or until translucent. Add the garlic and cook for another 3 minutes or until fragrant
Step2
of
3
Add the remaining ingredients apart from the chickpeas, cover, and simmer over a very low heat, stirring occasionally for 10 minutes or until the beetroot is tender.
Comment 1