Sri Lankan Beetroot Curry

Try this vibrant Sri Lankan beetroot curry for an easy vegan midweek meal. This bright and colourful recipe is packed with plenty of flavour and it’s low in calories, too

This recipe serves 4 people

Equipment: chopping board, chefs knife, frying pan, wooden spoon or spatula

Total Time: 1 hour

 

INGREDIENTS:

  • 10ml vegetable oil
  • 10 curry leaves
  • 5g mustard seeds
  • 5g fenugreek seeds
  • 5g cumin seeds
  • 2 loves of garlic
  • thumb size chunk of ginger
  • cinnamon stick (5cm piece)
  • 1 green chilli, finely chopped
  • 500g beetroot, peeled and cut into wedges
  • 2g sea salt
  • 400g tin coconut milk
  • coriander leaves to serve
  • rice to serve

 

METHOD:

Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.

Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes.

Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.

Serve with coriander leaves and rice.