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5.0 from 117 votes

Sri Lankan Beetroot Curry

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

Prep Time
40 mins
Cook Time
40 mins
Total Time
35 mins
Servings: 6 people
Calories: 76 kcal
Course: Side Dish , Main Course
Cuisine: Sri Lankan

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

    Cup of Yum
  1. 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.
  2. Once sliced, julienne the beetroot slices into batons.
  3. 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.
  4. Stir in the coconut milk and water.
  5. Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
  6. Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
  7. 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.
  8. If the liquid is evaporating too quickly, you can add more water or coconut milk.
  9. Taste and add more salt if necessary. 
  10. 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

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

% 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.