Ingredients
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2 large beetroot, washed, peeled and sliced
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¼ red onion sliced
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2 green chillies sliced (deseed to reduce heat level)
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2 cloves of garlic chopped finely
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5 – 6 curry leaves
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½ tsp Sri Lankan Roasted Curry Powder
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½ tsp Sri Lankan Roasted Chilli Powder
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¼ tsp each of ground coriander and cumin
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¼ tsp heaped turmeric
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¼ tsp heaped salt more to taste
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½ cup coconut milk, more if you like a thick gravy
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¼ cup water
Directions
Sri Lankan Beetroot Curry is vegan-friendly, gluten-free and delicious. Even the pickiest eater will love it. A great accompaniment for white rice and curry.
Beetroots are commonly grown in the hill country in the central part of Sri Lanka. It is a popular “super-food” with plenty of nutritional value.
Directions
- Slice the beetroot into slices that are about 3 mm in thickness.
- Once sliced, julienne the beetroot slices into batons.
- Place the julienned beetroot in a saucepan, along with the onions, sliced green chilli, garlic, curry leaves, ½ tsp Sri Lankan Roasted Curry Powder, ¼ tsp turmeric powder, ½ tsp Sri Lankan Roasted Chilli Powder, and ¼ tsp 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.
- Let it simmer for about 20 minutes, at this stage curry will look thicker, if you want more gravy add more coconut milk or water.
- Serve with a warm bowl of rice
