Sri Lankan Beetroot Curry
This Sri Lankan Beetroot Curry recipe is a vibrant and flavorful dish that combines the earthy sweetness of beets with the rich, aromatic spices of traditional Sri Lankan cuisine. The beetroot is sliced and cooked with a blend of curry powder, turmeric, garlic, and chili, then simmered in creamy coconut milk to create a perfectly balanced dish. It’s a simple yet delicious way to enjoy the natural goodness of beets, with a warming touch of spice. Perfect served over rice, this curry makes for a satisfying and healthy plant-based meal.
- Prep Time: 10-15
- Cook Time: 15-20
- Total Time: 25-35
Ingredients
Units
Scale
- 450g beetroot (about 2 large beets), tops removed, washed, and peeled
- 1/4 large onion (or 1 small onion / 1/2 medium onion), yellow or white
- 2 long green chilies (or 1 serrano pepper), sliced (de-seed to reduce heat level)
- 2 cloves garlic, finely chopped
- 5–6 curry leaves, fresh or dried
- 1/4 tsp each of ground coriander and cumin
- 1/4 tsp ground turmeric (heaped)
- 1/2 tsp kashmiri chilli powder
- 1/4 tsp sea salt (more to taste)
- 1/2 cup full-fat coconut milk (more to taste)
- 1/2 cup water
Instructions
- Prepare the Beetroot:
- Slice the beetroot into 3 mm thick slices using a knife or a food processor with a slicing disc.
- Julienne the slices into thin batons.
- Cook the Beetroot:
- Place the julienned beetroot in a saucepan along with the onion, green chilies, garlic, curry leaves, curry powder, turmeric, cayenne pepper (if using), and salt. Stir everything together until well combined.
- Add Coconut Milk and Water:
- Pour in the coconut milk and water, and stir to mix.
- Bring to a Boil:
- Heat the saucepan over medium-high heat, stirring occasionally, until the mixture reaches a boil.
- Simmer:
- Reduce the heat to low, cover the pan, and let it simmer for about 5 minutes.
- Uncover and continue to cook for another 5-10 minutes, stirring frequently, until the beetroot is cooked to al dente (tender but not too soft). The cooking time may vary depending on the size and thickness of the beetroot slices.
- Adjust Consistency:
- If the liquid reduces too quickly, add more water or coconut milk to reach your desired consistency.
- Taste and Serve:
- Taste and adjust the seasoning with more salt if necessary.
- Serve the curry hot with cooked rice.
Notes
- Spices & Flavor:
- The dish features traditional Sri Lankan spices such as curry powder, turmeric, and cayenne pepper, offering a warm, aromatic flavor profile.
- Fresh or dried curry leaves add a unique fragrance and depth to the curry.
- Beetroot Preparation:
- Beetroots are julienned or sliced for quicker cooking and to absorb the flavors more evenly.
- The beetroot retains its natural sweetness, which pairs beautifully with the savory and spicy elements of the curry.
- Coconut Milk Base:
- The coconut milk adds a creamy texture and balances the heat from the spices, creating a rich and smooth gravy.
- Use full-fat coconut milk for a more luxurious texture.
- Adjustable Consistency:
- The amount of water and coconut milk can be adjusted to achieve your desired consistency, whether you prefer a thicker or thinner curry.
- Serving Suggestions:
- Best served over cooked rice or with flatbread to soak up the flavorful sauce.
- This curry can be enjoyed as a main dish or a side, depending on the meal.
Nutrition
- Calories: 76kcal
- Sugar: 5g
- Sodium: (19%)
- Fat: 4g
- Saturated Fat: (6%)
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g