Sri Lankan Beetroot Curry
This recipe is pretty versatile, beetroot can be swapped out for some cauliflower or sweet potato.
Prep: 15 minutes
Cook: 35 minutes
Suitable for: vegans
- 1kg raw beetroot
- 3 tbsp rapeseed oil or sunflower oil
- 1 red onion diced
- 4 cloves garlic finely chopped
- 2 green chillies finely chopped
- 1 tbsp of tomato puree
- 2 tsp cumin seeds
- 1 tsp salt
- 250g coconut cream
- 1 lime juice and zest
You will need a good wide pan with a lid preferably. Start with the pan on a medium flame then add your oil, making sure the oil is not too hot as you don't want to burn the aromatics.
Add red onion and cook for a few minutes until translucent then add garlic, chilli, curry leaves and cumin. Cook for a further 2 minutes then add tomato paste and a tablespoon of water and cook for a further 3 minutes.
Now add sliced beetroot, salt and 6 tablespoons of water to the pan and cover with a lid.
Cook on a medium heat for around 15 minutes stirring every 5 minutes. If the curry is looking a bit dry, add a tablespoon of water.
Then add the coconut cream and cook for a further 10 minutes until the beetroot is tender and sauce has reduced. To finish add lime juice and lime zest.
Adjust seasoning to your liking.
Serve with brown rice and chopped coriander
Follow the link to print the document:
sri lankan beetroot.pdf