Have you every tried beetroot in a curry? It’s delicious! The beets turn the dish into a wonderful shade of purple and its rich earthy flavour works so incredibly well with gotu kola sambol a zingy coconut salad. Find the recipe here
This is a quick and easy meal to prepare if you have stock of my curry powder, so plan ahead. I generally make enough to fill a small jam jar, then should I fancy knocking up a dhal or this curry, I have a tasty meal in less than an hour.
Sri Lankan Beetroot Curry
- 500 g Beetroot fresh
- 1 red onion sliced
- 1 green chilli
- 2 cloves garlic minced
- 5 curry leaves
- 2 tsp Sri Lankan curry powder
- ½ tsp turmeric
- 1 tsp cumin seeds
- 1 Tbls fresh ginger grated
- 1 small cinnamon stick
- ½ tsp cayenne pepper optional
- 2 Tbls sunflower oil
- 300 ml coconut milk
- 100 ml water
- 1 tsp sea salt
- Wash and peel the beetroot. Cut into 3mm slices. Now cut each slice into batons. Slice the red onion finely. Place a medium saucepan on the hob and set to a medium-high heat. Add the cinnamon stick and cumin seeds, when the seeds start to sizzle add the curry powder, turmeric, ginger, green chilli, garlic and cayenne if using. Stir and cook for 30 seconds or so, then add the onion. Cook on a medium-low heat for 3-5 minutes.
- Now add the beetroot and salt and the coconut milk and water. Bring to the boil and then simmer with the lid partially on for 5-7 minutes. Cook for a further 15-20 minutes to reduce some of the liquid without the lid until tender. Check the seasoning and serve with steamed rice.
- I have added the cayenne as I find green chillis inconsistent in heat. If you prefer a milder curry just leave it out.
- If you don’t have a spice blender and don’t have the inclination to make the curry powder there are Sri Lankan curry pastes available at most good food retailers.
- Serve with steamed rice. The very best way of cooking this is as follows; Measure out your required amount of rice. Rinse in a colander under cold water. Now place the rice in a pan and fill with fresh cold water. Leave to soak for 1 hour, drain. Fill the pan with water and bring to the boil with a little salt. Add the rice to the pan and boil for 3 minutes. Drain, put the rice back into the pan with 1 tablespoon of water. Place on the hob on the lowest heat possible and cover with a lid. Steam for 5-7 minutes, turn the heat off and leave for a further 5 minutes. You now have perfect fluffy rice.
- Freeze the remaining coconut milk. Add to soups for a little creaminess.