Beetroot Curry
 
Prep time
Cook time
Total time
 
PS - Apply the same ingredients and method for a carrot curry. Omit Chilli if for the kids. PPS - This is not the definitive Sri Lankan beetroot curry, recipes may vary. However I have had it this way in Dubai and Sri Lanka and I think its yum!
Author:
Serves: 2-4
Ingredients
  • 3 medium beetroot, peeled and cut to your preference, I like thin strips
  • ½ onion sliced or chopped
  • 1 green chilli chopped
  • 1 tablespoon vegetable oil
  • 10-12 fresh curry leaves
  • 1 teaspoon tumeric
  • ¼ teaspoon chilli powder (omit if you don't like it too spicy)
  • 2 teaspoons sri lankan curry powder
  • ½ teaspoon roasted and ground fenugreek
  • ¼-1/2 cup of thick coconut milk or cream
Instructions
  1. Heat oil in a medium saucepan
  2. Fry onions and green chilli and curry leaves for 2-3 minutes
  3. Add spices and fry for 1 minute
  4. Add beetroot and coconut milk and simmer for 15 - 20 minutes until tender
  5. If it is getting dry add a little more coconut milk, but this is not a saucy curry, it should be wet enough to just coat the vegetables.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/03/15/b-is-for-beetroot/