Sri Lankan Beetroot Curry
This Sri Lankan Beetroot Curry is sweet, earthy, and spicy. It’s made with fresh beets, coconut milk and Sri Lankan spices and comes together in less than 30 minutes. And is perfect with rice and your go-to protein curry.
Growing up, my granny would always tell us how beetroot helps make blood cells. It was her go-to veggie advice, and it stuck. Now this curry is a weekly staple in my kitchen, not just for its health perks but because it’s deeply comforting and super simple to throw together. It’s also one of the most loved veggie curries among Sri Lankans-if you know, you know.
I still remember the first time I was asked to cook a beetroot curry in my teens. My mom thought I had learned a thing or two from watching her and my grandma cook but I was clueless. I filled a big pot with water, added the beetroot, tossed in some aromatics and spices, and let it boil away. The result? A pot of beets that would’ve been great for a salad… not so much for curry. Turns out, Sri Lankan beetroot curry is a whole different story and way simpler. No boiling required, just a good sauté and a splash of creamy coconut milk.
Want more Sri Lankan veggie staples? Check out my pumpkin curry, or green bean curry.
What You’ll Need
*Scroll down for the recipe card with a full ingredient list and measurements.
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- Beetroot – fresh, firm, and vibrant. Press lightly and check for for firmness. Avoid if they’re soft.
- Oil – use any neutral oil or coconut oil.
- Fenugreek seeds – just a pinch! They’re powerful.
- Curry leaves & pandan leaf – fresh is best, but dried curry leaves work too. Pandan leaf adds aroma, but you can skip it.
- Green chilies, onion, tomato, cinnamon – your flavorful base.
- Raw curry powder – I use my homemade version.
- Turmeric & red chili powder – brings color and heat.
- Coconut milk – canned, full-fat for creaminess.
How to Make Sri Lankan Beet Curry
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
How To Cut Beetroot
Start by peeling the beets, then cut them in half, then quarters, and finally into thin long strips. This shape cooks evenly and perfect for the curry. It’s the classic way we do it in Sri Lankan kitchens.
Pro tip: wear gloves or rinse your hands and board right after cutting to avoid staining!
- Build the base: In a pan, add beetroot, sliced onion, chopped tomato, curry leaves, pandan leaf, cinnamon, oil, fenugreek, green chilies, raw curry powder, turmeric, and red chili powder.
- Sauté: Cook the mixture on medium heat for about 5 minutes until fragrant.
- Simmer: Add coconut milk and a bit of water. Cover and cook on medium-low heat for 10 minutes or until the beets are tender.
- Balance the flavor: Finish with a squeeze of lemon juice or a splash of vinegar to cut through the sweetness. Taste and adjust seasoning.
Recipe Tips
- Always finish with a bit of acid – lemon juice or vinegar. It balances out the sweetness of the beets.
How To Serve
Serve this beetroot curry warm with rice and your favorite meat, chicken, or fish curry for the ultimate Sri Lankan rice and curry plate. It also goes great with
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Recipe
Sri Lankan Beetroot Curry
Ingredients
- 300 g beets around 3 medium beets
- 1 tbsp oil
- 1 small onion sliced
- 2 green chillies sliced
- 1 sprig curry leaves
- 1 rampe/pandan leaf
- 1 small tomato chopped
- ½ cup coconut milk canned
- ½ cup water
- 1 tsp lemon juice
Spices
- 1 tsp raw curry powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp fenugreek seeds
- 1 stick cinnamon
- ½ tsp salt
Instructions
- Prep the beets: Peel, halve, then quarter the beets. Slice into thin long strips.
- Build the base: In a pan, add beetroot, sliced onion, chopped tomato, curry leaves, pandan leaf, cinnamon, oil, fenugreek, cinnamon stick, green chilies, raw curry powder, turmeric, and red chili powder.
- Sauté: Cook the mixture on medium heat for about 5 minutes until fragrant.
- Simmer: Add coconut milk. Cover and cook on medium-low heat for 10 minutes or until the beets are tender. If the curry is thick or you feel like you need more curry, add about ¼ cup water.
- Balance the flavor: Finish with a squeeze of lemon juice or a splash of vinegar to cut through the sweetness. Taste and adjust seasoning.
Notes
- Raw curry powder is the unroasted curry powder generally used for vegetable curries. It has coriander, cumin, fennel, mustard seeds and cinnamon.
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Nutrition
