Sri Lankan Beetroot Curry

Name: Sri Lankan Beetroot Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Sri Lankan
Ingredients: 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 Suja's 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; 100ml water; 300ml coconut milk

Medium

30mins

Vegan

Sri Lankan Beetroot Curry

Rated 3.3 stars by 8 users

Cuisine

Sri Lankan

Servings

Prep Time

10 minutes

Cook Time

20 minutes

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.

Ingredients

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 Suja's 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
100ml water
300ml coconut milk

Directions

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.

To serve

Serve with steamed rice and Garlic Naan.

Comments

I included on the end cubed tofu for extra protein

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