Beetroot curry
From the Sun House in Galle, this surprising yet delectable combination makes a hearty and vibrantly coloured curry, delicious with Naan bread and coconut rice
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 tbsp sunflower oil
3 garlic cloves, roughly chopped
2 sprigs of fresh curry leaves
1 large red onion, slicedÂ
500g beetroot (cut into 1/8-inch julienne)
1 tsp chilli powder
1 tsp curry powder
1 tsp freshly ground coriander
1 tsp cumin
1 tsp fenugreek seeds
1 tsp black mustard seeds
½ tsp salt
150ml thick coconut milk
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