Place all the beetroot into a medium-size bowl. Add Suja's 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.
3 Comments
This is so very good, and good for you. As a vegan I added chickpeas for protein and cauliflower to make it go further. Five stars!
This is so very good, and good for you. As a vegan I added chickpeas for protein and cauliflower to make it go further. Five stars!
I modified this recipe by using beetroot potato and carrot and it turned out great.
The sweetness of the root vegetables really shone through and the subtle curry flavour gave a great taste