Sri Lankan Beetroot Curry
Serves 3-4 people
Ingredients
- 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
Instructions
- 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.
Notes
Find the recipe for Sri Lankan curry powder here