Peel and chop up the onion.
Add olive oil to coat the bottom of a pan
Add onion and saute for about 10 minutes, stirring often.
While onion sautes, peel and chop the ginger and garlic cloves and peel the beetroot and cube them in bite-sized pieces as well.
Then add garlic and ginger to the onion in the pan and stir until well incorporated.
Then add in the cubed beets.
Pour in the coconut milk and water, and spoon in the tomato paste as well as the coriander, smoked paprika, turmeric, and cayenne pepper.
Stir until all ingredients are well incorporated.
Cover pan and let come to a very low simmer over a low-medium flame for about 25-30 minutes or until the beetroot is tender. Make sure to keep an eye on the curry and add more water as needed.
When beetroot is tender, remove the pan from heat and season with salt and pepper to taste.
Garnish with chopped cilantro and chili flakes.
Enjoy with rice or roti.