Sri Lankan Beetroot Curry
A weekly staple and family favorite, this creamy Sri Lankan Beetroot Curry is simmered in spiced coconut milk and brightened with a splash of lemon juice. Naturally vegan and ready in 30 minutes.
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.
Nutrition
Calories: 148 kcal | Total Carbs: 15 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Sodium: 437 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 363 IU | Vitamin C: 14 mg | Calcium: 41 mg | Iron: 2 mg | Net Carbs: 10 g
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