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Sri Lankan Beetroot Curry

Sri Lankan Curry Blend

Medium Serves: 6 30 Mins


500g fresh beetroot

2 green chillies

½ medium brown onion

2 cloves of garlic, chopped

1½ tsp Gewürzhaus Sri Lankan Curry Blend

1 tsp Gewürzhaus Chilli Kashmiri (ground)

3 tsp white vinegar

2 tsp Gewürzhaus Himalayan Pink Salt (fine)

2 tbsp coconut oil

3-5 Gewürzhaus Curry Leaf

100ml water

300ml coconut milk

How to Cook

1. Peel the beetroot. Cut into round slices & then cut into fine matchstick-sized strips.

2. Slice the onion & green chillies (include seeds for extra heat).

3. Put all the beetroot in a medium-size bowl. Add curry blend, Chilli Kashmiri, vinegar & salt. Mix well.

4. Heat oil in a pan. Add curry leaves, onion, green chilli & garlic. Fry for a few mins until fragrant.

5. Add beetroot, sweat down for a few mins then add water.

6. Cook on a MED heat for 5-10 mins.

7. Add coconut milk, continue to cook gently until the beetroot is soft.

Serve with steamed rice & flatbread.