I’ve always loved the taste of a sweet and spicy beetroot curry. Complimenting almost any combination of dishes; from meat and fish to dhal or other vegetables, it adds dynamic flavour and texture unique to Sri Lankan cuisine.
Boutique hotel Casa Heliconia cooked up a mouthwatering beetroot curry on my recent visit who have kindly given me the recipe to share. As with many curries in Sri Lanka, coconut milk is favoured over butter ghee (the latter commonly used in Indian cuisine), which makes it suitable for both vegans and vegetarians.
It’s incredibly easy and takes approximately 45 mins- if you’re new to cooking Sri Lankan food it may take a little longer. Take it slow and enjoy the process of cooking as well as the inevitable eating!
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 into matchsticks.
2. Place 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 the onions are golden, add beetroot and mix all together.
5. Cover pan with lid and leave it 5-7 minutes until cooked.
6. Finally add coconut milk, still well and leave for 8-10 minutes. When the milk starts bubbling the curry is ready.