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Sri Lankan Beetroot Curry
Equipment
- Saucepan
Ingredients
- 2 tbsp Vegetable oil
- 10 ea Curry leaves
- 2 tsp Yellow Mustard seeds
- 2 tsp Fenugreek Seeds
- 2 tsp Garlic Paste Store bought minced
- 2 tsp Ginger Paste Store bought minced
- 1 ea Cinnamon Quill
- 1 ea Green Chili seeded and finely cut
- 500 g Beetroot peeled and cut into wedges
- 1 tsp Sea Salt
- 400 g Coconut Cream Maeploy is best
- Coriander Leaves to serve
- 250 g Rice
Instructions
- Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
- Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
- Serve with coriander leaves and rice.
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Use the “Default Template” on your posts (you shouldn’t have to change the template at all and can go ahead and use the “Add New” post link in your dashboard).
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This recipe uses the default layout rather than the cover layout, so the image above is “popped out” of the header. You must set the “featured image” in the WordPress editor to make use of the above image effect.
Duplicate this post to create new recipe posts in this style!
Sri Lankan Beetroot Curry
Equipment
- Saucepan
Ingredients
- 2 tbsp Vegetable oil
- 10 ea Curry leaves
- 2 tsp Yellow Mustard seeds
- 2 tsp Fenugreek Seeds
- 2 tsp Garlic Paste Store bought minced
- 2 tsp Ginger Paste Store bought minced
- 1 ea Cinnamon Quill
- 1 ea Green Chili seeded and finely cut
- 500 g Beetroot peeled and cut into wedges
- 1 tsp Sea Salt
- 400 g Coconut Cream Maeploy is best
- Coriander Leaves to serve
- 250 g Rice
Instructions
- Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
- Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
- Serve with coriander leaves and rice.
This post uses a large cover image above, which has a scroll effect like on the main homepage. You must set the “featured image” in the WordPress editor to make use of the cover image effect.
Duplicate this post to create other recipes with this layout.
Sri Lankan Beetroot Curry
Equipment
- Saucepan
Ingredients
- 2 tbsp Vegetable oil
- 10 ea Curry leaves
- 2 tsp Yellow Mustard seeds
- 2 tsp Fenugreek Seeds
- 2 tsp Garlic Paste Store bought minced
- 2 tsp Ginger Paste Store bought minced
- 1 ea Cinnamon Quill
- 1 ea Green Chili seeded and finely cut
- 500 g Beetroot peeled and cut into wedges
- 1 tsp Sea Salt
- 400 g Coconut Cream Maeploy is best
- Coriander Leaves to serve
- 250 g Rice
Instructions
- Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
- Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
- Serve with coriander leaves and rice.