This is my version of a curry I first had at a great restaurant in Melbourne called Lentil as Anything, which is a vegetarian restaurant that operates by donation and is well worth a visit if you are ever in the neighbourhood.
Makes four serves.
Peel the beetroots. Cut the beetroots and potato into 1-2cm pieces. Finely dice the onion.
Heat the olive oil in a heavy based saucepan over medium heat and cook the onion until translucent. Add the curry leaves and garlic and cook for another 2 minutes or until fragrant. Add the spices and cook for another minute.
Add the remaining ingredients, except the coconut cream and just enough water to cover the beetroot and potato. Simmer over a low heat, stirring occasionally for half an hour or until the beetroot is tender. Add water as required. Add the coconut cream and plenty of salt.
Serve with rice.