I’ve always loved a delicious beetroot curry; a vegetable less commonly known to be a local Sri Lankan favourite. With an irresistable balance of spicy and sweet, beetroot compliments almost any combination of dishes; from chicken, fish to a selection of other vegetables.
Luxury boutique hotel (close to Sri Lanka’s international airport) Casa Heliconia cooked up a mouthwatering beetroot curry on my recent visit and I couldn’t help but ask for the recipe. As with many curries in Sri Lanka favouring coconut milk over butter ghee (more commonly used in India) this recipe is suitable for vegans too.
It’s very straight forward and should take you just 45 mins to 1 hour from start to finish. Enjoy!
500g Red Beetroot
2 tsp Curry Powder
1tsp Chili Powder
1/2 tsp Turmeric Powder
1 large Onion, sliced
3 cloves of Garlic, sliced
1 tbsp Coconut Oil
1tsp Black Mustard Seeds
15 Curry Leaves (or 1 fresh sprig )
2 small Green Chilies, finely chopped
1 Cinnamon stick
Salt & Pepper to taste
400ml at Coconut Milk
1.Peel the beetroot and cut them into matchsticks.
2. Put in a bowl and add chili powder, curry powder, turmeric powder, salt and pepper. Toss and leave aside for 10 minutes.
3. Heat the pan and add coconut oil. Then add onion, garlic, green chili, curry leaves and cinnamon. Stir well.
4. When cooked, add beetroot and mix all together.
5. Cover pan with top and leave it 5-7 minutes until cooked.
6. Finally add coconut milk, still well and leave for 8-10 minutes. When milk starts bubbling the curry is done.