Creamy Beetroot Curry with Coconut Milk

Peel the beetroots and cut them into sticks about 0.5 cm thick. Place in a bowl and set aside. Finely chop the red and yellow onions, garlic, ginger, and tomatoes. Also set aside.

In a small bowl, mix salt, cardamom, cloves, cinnamon, ground coriander, and curry powder. In another bowl, stir 200 ml of water with the coconut milk. Set both aside.

In a pot, heat the vegetable oil with the butter over medium to high heat. Add both types of onions and sauté for about 1 minute, stirring constantly. Reduce the heat to medium, add garlic, ginger, and tomatoes, and roast for another half minute.