Beetroot Thoran

Try this delicious and delicately spiced dry coconut curry using beetroot or any mix of root vegetables for an easy midweek vegetarian supper.




Dry spices


1 tsp mustard seeds

½ tsp cumin seeds

1 tsp turmeric powder

¼ tsp chilli powder

1 tsp ground coriander

¼ tsp garam masala


Fresh ingredients


2 tbsp coconut oil

4-5 shallots quartered and sliced

1 whole red chilli

1 green chilli, deseeded and finely chopped

2cm piece of fresh ginger grated

1 garlic clove crushed

1/3 cup of grated coconut (dessicated will work if you can’t find fresh)

2 large beetroot, grated





Heat the coconut oil in a large pan, wok or kadai on a medium heat.

Add the mustard seeds and when they start to pop add the cumin seeds and shallots. Continue to fry for 2 mins before adding the chillies, ginger and garlic.

Fry for a couple of minutes to release the aromas and stir in the beetroot. 

Reduce the heat slightly and continue to cook for 10-15 minutes without a lid, stirring frequently. 

When it is cooked to your preference stir in the coconut, allow to rest for a couple of minutes and then serve with rice and roti.