Ingredients
3 medium red beets
100 g Cashew nuts
1 yellow onion
1 clove of garlic
2 tbsp oil
1 tbsp curry powder
1 tsp chili powder
1 tsp fenugreek
1 tsp turmeric
100 ml coconut milk
salt
Directions
- Peel beetroot, yellow onion, and garlic.
- Cut the beetroot into sticks and the yellow onion into cubs. Finely chop the garlic.
- Pour oil into a pan and add curry, chili, fenugreek, and turmeric. Stir and add beetroots, mix thoroughly with curry, and add Cashew, salt, and a little water.
- Let it cook under the lid for about 30 minutes.
- Add coconut milk and cook for another 5 minutes.
