Beetroot Curry with Cinnamon

  • Servings : 2-4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 60m

The recipe

Beetroot Curry is a very pleasing way to serve beetroots. It is an amazing colour and a far cry from the pickled beetroots I remember from childhood, still available, but not in this house! It is delicious with a hint of cinnamon in the background. Serve with plain rice or chapatis and maybe some lime pickle.


  • 700g raw beetroot, shoots and leaves removed
  • 3 tbsp coconut or vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 10 cm cinnamon stick, broken
  • 1 green chilli, finely chopped
  • 1 large red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • ¼ tsp black pepper
  • 1 tsp chilli powder
  • ½ tsp tumeric powder
  • 200g fresh tomatoes, chopped
  • 1 tsp salt
  • juice of 1 small lime
  • handful of coriander leaves, chopped
  • ¼ tsp ground cinnamon


Step 1

Peel the beetroot and cut into chip shapes just under 1 cm thick.

Step 2

Add the oil to a large frying pan and bring to a medium heat. Add the cumin seeds, mustard seeds and cinnamon and fry for about 20 seconds until the mustard seeds have stopped popping.

Step 3

Add the green chilli, onion and garlic and fry until softened (about 5 minutes). Add the black pepper, chilli powder and turmeric and stir in for a few seconds.

Step 4

Add the beetroot, tomato and salt. Cover and cook over a low-medium heat for between 30 -60 minutes, depending on how well cooked you like your beetroot. It should still be a little crunchy when served. Check regularly and add a little water if it is sticking.

Step 5

Stir in the lime juice at the end of cooking and serve sprinkled with chopped coriander leaves and ground cinnamon.

Recipe Type: Ingredients:
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