Heat oil over medium heat, add onions, cook until soft ,add the garlic and chilli and cook until fragrant.
Add cumin, coriander, turmeric, curry leaves, garam masala. Mix well and cook for 2minutes on low heat making sure the spices don’t burn as they release their flavour.
Add coconut milk. Stir until combined with the spices and simmer for a minute or so stirring constantly.
Then add your beetroot, stir until incorporated with the coconut milk. Reduce heat & let it simmer for 5-8minutes. Stir frequently so it doesn’t burn.
Season with salt & pepper to taste.
Serve as a side dish or you can make it a main component of your meal.