Sri Lankan Beetroot Curry
User Reviews
5.0
117 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
35 mins
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Servings
6 people
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Calories
76 kcal
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Course
Side Dish, Main Course
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Cuisine
Sri Lankan
Sri Lankan Beetroot Curry
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This Sri Lankan Beetroot Curry is a delicious, gluten free, and vegan curry that even the pickiest eaters will love! Perfect accompaniment for rice and curry. Easy to make and flavorful. EASY - A great curry to make for novice cooks, or those who are new to curries. This is sweet, and creamy and the spice level can be adjusted. Easier option to cut beetroot is provided in notes. US based cup, teaspoon, tablespoon measurement. Common Measurement Conversions
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Ingredients
- 450 g beetroot tops cut and removed, washed and peeled (about 2 large beets)
- ¼ large onion 1 small onion / ½ medium onion. Yellow or white onion.
- 2 long green chili or 1 serrano pepper, sliced (de-seed to reduce heat level)
- 2 cloves garlic chopped finely
- 5 - 6 curry leaves fresh or dried
- ½ tsp Sri Lankan Curry Powder or ¼ tsp each of ground coriander and cumin
- ¼ tsp ground turmeric heaped
- ½ tsp cayenne pepper optional
- ¼ tsp sea salt more to taste
- ½ cup coconut milk more to taste. Preferably full fat coconut milk and not light coconut milk.
- ½ cup water more if you like a thin gravy
Instructions
- Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.
- Once sliced, julienne the beetroot slices into batons.
- Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, curry powder, turmeric powder, cayenne pepper, and salt. Mix well to combine.
- Stir in the coconut milk and water.
- Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
- Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
- Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.
- If the liquid is evaporating too quickly, you can add more water or coconut milk.
- Taste and add more salt if necessary.
- Serve with cooked rice.
Notes
- For beginners - Without cutting the beetroot into julienne batons, cut the beetroot into slices, and then cut the slices in half (half circle shapes) to make it easier. Please note that the cook time will increase. Cook until the beetroot is "al dente".
- Note on deseeding chili peppers - If you're sensitive to spice, then make sure to de-seed the the jalapeno / serrano / green chili peppers. Wear gloves to avoid contact with skin, and always wash your hands before touching anyone else or any other part of your body.
- Other beetroot recipes
- Ribbon sandwiches made with beetroot filling
- Beet pickle
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
112mg
(5%)
Potassium
293mg
(8%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
85IU
(2%)
Vitamin C
6mg
(7%)
Calcium
15mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 112mg | 5% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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