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Beetroot curry

I inspired myself from an Indian food cookbook I have but had to change a few ingredients as I didn’t have everything. The issue with these type of cuisine is that you need many different spices and if you didn’t check before starting, you end up missing quite a few 😊

It was actually very nice and surprising flavor for the beetroot that I don’t use often in my dishes. It’s a perfect dish for food photography as the colors have a lot of contrast and are very strong.

It’s the dish I presented for a contest at work about food photography. Let’s see if my picture get prized.


  • 250g of beetroot (raw or cooked)
  • 2cm of fresh ginger root
  • ½ onion
  • 1 tomate
  • ½ tea spoon of curry powder
  • 1 tea spoon of mustard seeds
  • Chilli powder
  • ½ tea spoon of curcuma
  • ½ tea spoon of cumin
  • ½ tea spoon of cinnamon
  • ½ tea spoon of paprika
  • Olive oil
  • 15g of dry coconut
  • Salt, black pepper
  • 120ml of yogurt or ricotta cheese (I used Ricotta cheese)
  • A bit of water


If you purchased raw beetroot, you need to boil it in water with salt for approximately 20mn, until it’s soft.

Meanwhile, in a mixer, mix together the tomato, coco, ginger, canella, curry and chili powder until obtaining a smooth paste.

Cut the beetroot in small pieces and chop the onions thinly.

Heat up some oil in a frying pan, add the mustards seeds and when they start to pop up, add immediately the chopped onions and beetroot, paprika, the cumin, salt and black pepper. Cook for 8mn. Make sure to stir often.

Add the mixture of coco and cook for another 5mn.

Add a bit of water to ensure it doesn’t stay too dry and cook for another 5mn.

Before serving, add the yogurt or ricotta cheese and mix slightly.


Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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