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.
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
- Heat the cooking oil in a pan over medium heat.
- Add the mustard seeds and fenugreek seeds. Once they start to splutter, add the curry leaves and cinnamon stick.
- Add the chopped onion and green chilies. Sauté until the onions are translucent.
- Add the diced beetroot, turmeric powder, chili powder, and salt. Mix well to coat the beetroot with the spices.
- 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.
- Once the beetroot is cooked through and the curry has thickened, remove from heat.
- 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