Sri Lankan Beetroot Curry
This recipe creates delicious Sri Lankan flavours using British seasonal vegetables – it’s a gorgeous and exciting way to eat beetroot. This would go well with some dal, red rice and greens.
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ tsp fenugreek seeds
- 1 tsp black mustard seeds
- 1 tsp Sri Lankan curry powder*
- 10 fresh curry leaves
- 1 cinnamon stick
- 2 fresh green chilies, - the long Indian variety, sliced lengthways as before
- 250g beetroot, peeled and cut into matchsticks
- 200ml coconut milk
- 100ml water
- good pinch of salt
In a medium pan, heat the oil, add the onion, cook for a few minutes until soft, add your garlic and spices, continue to cook for a further 2 minutes. Add the beetroot, fresh chilies, coconut milk and water. Cook for about 15 minutes until the beetroot is cooked but still has crunch. One of the nice things about this curry is the bite the beet has so try not to lose that by overcooking.
Squeeze half a lime into the curry and serve with steamed red rice, your dal, fresh sliced chilies and some steam fried kale on the side.
To steam fry by use a large fry pan, heat and cook kale with a good splash of water, oil and pinch of salt.
*Sri Lankan curry powder recipe
- 50g coriander seeds
- 10g cumin seeds
- 15g fennel seeds
- 50g dried chilies
- 5g fresh curry leaves
- ¼ tsp ground turmeric
- 50g black peppercorns
Dry roast each of your spices separately. Each will only take 1-2 minutes, until fragrant and turning golden. Grind the spices in a spice grinder or pestle and mortar until you have a fine powder. Store in a jar for future curries.