I’ve always loved the taste of a sweet and spicy beetroot curry; in my opinion a hugely underated ingredient for Sri Lankan rice & curry and definitely in my top 5. Complimenting almost any combination of dishes; from chicken, fish to other vegetables an dhal, it adds dynamic flavour and texture.
Luxury boutique hotel 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 Indian cuisine), this is suitable for vegans as well as vegetarians.
It’s incredibly easy and should take approximately 45 mins-1 hour. If you’re new to cooking Sri Lankan food it may take a little longer and remember that’s fine too, take to slow and enjoy the cooking as well as the eating! It takes a little practise to speed things up, it definitely did for me.
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.