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: Edwina Stuart
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
Heat oil in a medium saucepan
Fry onions and green chilli and curry leaves for 2-3 minutes
Add spices and fry for 1 minute
Add beetroot and coconut milk and simmer for 15 - 20 minutes until tender
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/