Beetroot Cheera Pachadi Curry

Serves: 4

Chef Top Tip

"Beetroot is a great vegetable for using as a detox staple, but in Winter is sometimes overlooked. This curry retains the flavour of the beetroot despite the spices, if using prepacked beetroot, ensure it is not in vinegar. I like to serve this with coconut rice to which cooked lentils and roasted cashew nuts have been added."


  • 4 large fresh beetroots, peeled and cut into 2.5cm cubes
  • 100g freshly grated coconut (dessicated if fresh unavailable)
  • 2 whole green chilies, chopped
  • 2.5cm piece root ginger, finely chopped
  • 1 tsp black mustard seeds
  • 2 tb sunflower oil
  • 2 tsp yellow mustard seeds
  • 10 curry leaves
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 275g fresh baby spinach leaves
  • 200ml natural yoghurt


  1. Place the cubed beetroot in a pan of lightly salted boiling water for 30-40 minutes until just tender and then drain.
  2. Meanwhile using a mortar & pestle or food processor, grind or process the coconut, chillies, ginger and black mustard seeds into a fine paste.
  3. Heat the oil in a large frying pan, add the yellow mustard seeds and cook for one minute, until they begin to pop. Add the curry leaves, cooked beetroot, turmeric and chili powder, cook over a low heat for 10 minutes, stirring occasionally.
  4. Stir in the coconut paste, add spinach leaves, lower the heat and cook until the spinach has wilted.
  5. Cover and cook for a further 10 minutes.
  6. Remove from the heat, stir in the yoghurt, mix well and adjust seasoning to serve.

All products marked in bold are available to purchase through Vegetarian Express.