Sri Lankan Beetroot Curry
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
Recipe Card
ingredients
- 2 medium-size beets
- 1 1/2 teaspoon coconut oil
- 1/2 teaspoon black mustard seeds
- 1/2 small red onion, chopped
- 4 fresh curry leaves
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup full fat coconut milk
- 1/4 teaspoon red chili powder
- 1 green chili, sliced
- 2 inch pandan leaf, optional
Method
Step 1
Peel, wash and cut each beet into half and slice each half thinly, into1/8″slices ( it doesn’t have to be exact ). Next stack the slices together and cut the slices into 1/8″ thin strips. Remember the strips needs to be the same size as this helps to cook the beets evenly.
Step 2
Place a medium-size pan on medium-high heat and add 1 1/2 teaspoons coconut oil. Next, add 1/2 teaspoon black mustard seeds and let it splutter(pop).
Step 3
Now add in chopped red onions, curry leaves and fry it for few seconds or until the onions turn pink and translucent. Follow by adding 1/2 teaspoon fenugreek seeds stir well. Add the cut beetroot, 1/2 teaspoon turmeric powder and 1 teaspoon salt. Stir well and saute for 2 minutes.
Step 4
Add 1/2 cup of water, stir well and let it cook for 5 minutes until the water has reduced in half and beetroot is cooked. Make sure not to overcook the beetroot. It should have a slight crunch to it.
Step 5
After 5 minutes reduce the heat to medium-low pour the 1/2 cup thick coconut milk, add the chili powder, sliced green chili, and the pandan leaf. Stir well until combined. Simmer the curry for 2 minutes. *Make sure to stir the curry while it is simmering to avoid the coconut milk from curdling. Take the curry off the heat. Serve warm with a bowl of rice, roti or crusty bread.