Beet Curry (sri Lankan Beetroot Curry)

Beet Curry, also known as Sri Lankan Beetroot Curry, is a vibrant and flavorful dish that is a staple in Sri Lankan cuisine. This vegetarian curry is made with tender beetroot, aromatic spices, and creamy coconut milk, creating a delicious and nutritious meal.

Beet Curry (sri Lankan Beetroot Curry)

Ingredients

  • 3 medium-sized beetroots, peeled and diced
  • 1 onion, finely chopped
  • 2-3 green chilies, sliced
  • 1 sprig curry leaves
  • 1-inch piece of cinnamon stick
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 cup thick coconut milk
  • Salt to taste
  • 2 tablespoons cooking oil

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the mustard seeds and fenugreek seeds. Once they start to splutter, add the curry leaves and cinnamon stick.
  3. Add the chopped onion and green chilies. Sauté until the onions are translucent.
  4. Add the diced beetroot, turmeric powder, chili powder, and salt. Mix well to coat the beetroot with the spices.
  5. Pour in the thick coconut milk and stir to combine. Cover the pan and let the curry simmer for about 20-25 minutes or until the beetroot is tender.
  6. Once the beetroot is cooked through and the curry has thickened, remove from heat.
  7. Serve hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
3g
Fat
7g

Supplies

Pan Spatula Cutting Board Knife

Tools

Stovetop

Serving suggestions

Beet Curry pairs well with steamed rice, roti, or Sri Lankan hoppers. It can also be served as a side dish alongside a variety of Sri Lankan curries and sambols.

Tips & tricks

For a spicier kick, increase the amount of green chilies or add a pinch of red chili flakes.

Cost

$8