Nutrient Rich Food for a Healthy and Happy Lifestyle

The Conscientious Cook

Super Quick and Tasty way to use up Raw Beetroot

I way over ordered beetroot the other day and was going to do a Beetroot Masala but then remembered having this most amazing Southern Indian dish called a Thoran from our fabulous local take away Ganapati (Peckham). You can make Thoran’s with lots of different types of veggies such as carrot or cabbage but I found this amazing Beetroot one on I have amended the quantities slightly to make it less spicy as I was cooking it for the whole family – although my boys are getting better with spice, which is very exciting!  This is such a fabulous dish to eat as a main with coconut rice (recipe to follow) or as a vegetable side to accompany your favourite curry.

The prep takes about 15mins and cooking is 25mins in total so doesn’t take long and it’s well worth the effort – the flavours are so fresh and intense it’s just a joy to eat.  Also Beetroot is incredibly good for you as is coconut, so it ticks all the boxes with the Elliott family!


3 medium beetroot, grated (I wear gloves to do this otherwise you have red stained hands for a day!)

5 tbsp desiccated coconut (unsweetened)

1 large onion

1tsp mustard seeds

1/2 tsp cumin seeds

12 curry leaves, leave them whole

1 green chilli, grated – I keep mine in the freezer and then they grate really easily

1 tsp fresh ginger, grated

1 tsp turmeric

1/4 tsp red chilli powder

1 tsp ground coriander

1/2 tsp garam masala

2 tbsp coconut oil


Heat the coconut oil in a large heavy based pan

Add the mustard seeds. When they start to pop add the cumin seeds, they will start to sizzle

Immediately add the onions and cook on a medium heat for 2 mins

Add the green chilli and ginger

Fry for minute and then add the curry leaves

Lower the heat and add all the dried spices, stir through

Add the beetroot and a good pinch sea salt and stir well, cook for about 10mins

Taste the beetroot it should still have a bite to it, now add the coconut and stir well.

Turn off the heat and serve

I served ours with a coconut rice ( see recipe) and left over Malaysian curry.