Sri Lankan Beetroot Curry
User Reviews
5
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Prep Time
40 mins
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Cook Time
15 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
Description
The Sri Lankan Beetroot Curry recipe begins by slicing peeled beetroot thinly and then julienning the slices into slender batons. These are combined in a saucepan with finely chopped onion, sliced green chili (or serrano pepper), minced garlic, fresh or dried curry leaves, Sri Lankan curry powder, turmeric, optional cayenne pepper, and salt. Coconut milk and water are added to create a spiced cooking liquid.
The dish is brought to a boil, then simmered covered, allowing the beetroot to cook al dente—soft but maintaining some texture—without becoming mushy. The spice combination imparts a warm, earthy, mildly hot flavor accented by aromatic curry leaves and the richness of coconut milk, typical of Sri Lankan preparations.
This beetroot curry pairs well with rice and can be adjusted in thickness by adding water or more coconut milk. Beginners can slice the beetroot into half-moons instead of julienne for easier preparation, though this may require longer cooking. Deseeding the chilis reduces heat for those sensitive to spice, with caution advised when handling hot peppers.
Ingredients
- 450 g beetroot tops cut and removed, washed and peeled (about 2 large beets)
- ¼ onion 1 small onion / ½ medium onion. Yellow or white onion, large
- 2 green chili or 1 serrano pepper, sliced (de-seed to reduce heat level, long
- 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 Turmeric heaped, ground
- ½ tsp cayenne pepper optional
- ¼ tsp salt more to taste, sea salt
- 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 easier preparation, cut beetroot into slices and halve them if julienne cuts are too difficult, but expect longer cooking times.
- Cook beetroot until al dente, tender but not soft or mushy, adjusting cooking time as needed.
- Remove seeds from chili peppers to reduce heat; wear gloves when handling and wash hands thoroughly afterwards.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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