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Sri Lankan Beetroot Curry - Print
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Sri Lankan Beetroot Curry

Chef Antony Bearman
Print Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Sri Lankan
Servings 3
Calories 338 kcal

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.
Keyword Vegan