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

Beetroot curry

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, sliced 

  • 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

Method

  1. Heat two tablespoons of oil in a sauce pan over a medium heat, add the garlic, stir add the curry leaves and sliced onion and the beetroot, cook for a minute or two.

  2. Add one teaspoon curry powder, coriander, cumin, fenugreek, black mustard seeds.

  3. Stir over a medium heat, add ½ teaspoon salt. Cook for approximately 15 minutes, or until tender. Add 2/3 cup coconut milk and cook on a low heat for further 10 minutes until tender. Taste and correct the seasoning. Serve with rice.

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