BEETROOT CURRY BEETROOT CURRY

BEETROOT CURRY

EASY Sri Lankan Beets Curry

Beetroot curry ...What! Who eats that and who thinks of that?. Amazing people that's who because it was amazing. I would not have thought to make beetroot into a curry. I have always looked at it as a salad feature ingredient but having tasted this curry...I am sold. That beetroot taste and that silky coconut milk you get at the end of the every spoon full is just out of this world. I urge you to try this ASAP.


Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 3 pre-cooked medium sized beets ,julienned
  • ½ red onion, diced
  • 1 green chilli, sliced
  • 1 clove of garlic, minced
  • ½ tsp ground Cumin
  • ½ ground Coriander
  • 3 curry leaves
  • tsp garam masala (Sub with curry powder)
  • ½ tsp turmeric
  • 79 ml Coconut milk
  • Salt & Pepper to taste
  • 1 tbsp Cooking
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Heat oil over medium heat, add onions, cook until soft ,add the garlic and chilli and cook until fragrant.


Add cumin, coriander, turmeric, curry leaves, garam masala. Mix well and cook for 2minutes on low heat making sure the spices don’t burn as they release their flavour.


Add coconut milk. Stir until combined with the spices and simmer for a minute or so stirring constantly.


Then add your beetroot, stir until incorporated with the coconut milk. Reduce heat & let it simmer for 5-8minutes. Stir frequently so it doesn’t burn.


Season with salt & pepper to taste.


Serve as a side dish or you can make it a main component of your meal.


BEETROOT CURRY BEETROOT CURRY

BEETROOT CURRY

EASY Sri Lankan Beets Curry

Beetroot curry ...What! Who eats that and who thinks of that?. Amazing people that's who because it was amazing. I would not have thought to make beetroot into a curry. I have always looked at it as a salad feature ingredient but having tasted this curry...I am sold. That beetroot taste and that silky coconut milk you get at the end of the every spoon full is just out of this world. I urge you to try this ASAP.


favorite
print
like

Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 3 pre-cooked medium sized beets ,julienned
  • ½ red onion, diced
  • 1 green chilli, sliced
  • 1 clove of garlic, minced
  • ½ tsp ground Cumin
  • ½ ground Coriander
  • 3 curry leaves
  • tsp garam masala (Sub with curry powder)
  • ½ tsp turmeric
  • 79 ml Coconut milk
  • Salt & Pepper to taste
  • 1 tbsp Cooking

Heat oil over medium heat, add onions, cook until soft ,add the garlic and chilli and cook until fragrant.


Add cumin, coriander, turmeric, curry leaves, garam masala. Mix well and cook for 2minutes on low heat making sure the spices don’t burn as they release their flavour.


Add coconut milk. Stir until combined with the spices and simmer for a minute or so stirring constantly.


Then add your beetroot, stir until incorporated with the coconut milk. Reduce heat & let it simmer for 5-8minutes. Stir frequently so it doesn’t burn.


Season with salt & pepper to taste.


Serve as a side dish or you can make it a main component of your meal.