Jewel-like in colour and full of flavour, Beetroot Curry is a delicious meal in itself paired with rice. Make sure not to cut the beetroot too finely or else it can end up overcooking and becoming soggy.
500g fresh beetroot, peeled and cut into round slices, then cut into fine matchstick-sized strips
2 green chillies, sliced (keep seeds for extra heat)
½ medium brown onion, sliced
2 garlic cloves, chopped
1 ½ tsp Gewürzhaus Sri Lankan Curry Blend
1 tsp Gewürzhaus Kashmiri Chilli
3 tsp white vinegar
2 tsp Gewürzhaus Himalayan Pink Salt Fine
2 tbsp coconut oil
3-5 Gewürzhaus Curry Leaves
300ml coconut milk
Place all the beetroot into a medium-size bowl. Add Sri Lankan Curry Blend, Kashmiri Chilli, vinegar and salt. Mix well.
Heat oil in a pan. Add Curry Leaves, onion, green chilli and garlic. Fry for a few minutes until fragrant.
Add the beetroot, sweat down for a few minutes then add water.
Cook on a MED heat for 5-10 minutes. Add coconut milk, and continue to cook gently until the beetroot is soft.
Serve with steamed rice and flatbread.
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