How to Fall Tasty Sri Lankan Beetroot Curry

How to Fall Tasty Sri Lankan Beetroot Curry Delicious, fresh and tasty.

Sri Lankan Beetroot Curry. Simple, healthy and delicious, this Sri Lankan Beetroot Curry is gluten free and of course vegan too. This Beetroot Curry is a comforting dish that pairs well with steamed rice and other side dishes. An easy Beetroot curry that you can make with minimum pantry ingredients that still tastes good.

While our friends in the western world are accustomed to having their beets roasted whole, blended into a classic soup or as part of an energy boosting smoothie, we Sri Lankan islanders love our beetroot in a curry.

Sri Lankan Beetroot Curry in easy steps,This is a simple and easy Beetroot curry from Sri Lanka.

I cook beetroot in this method when I am in a hurry to cook.

You can have Sri Lankan Beetroot Curry using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sri Lankan Beetroot Curry

1. Prepare 2 tbsp of Oil.

2. You need 10 of Curry leaves.

3. You need 2 tbsp of Mustard seeds.

4. You need 2 tbsp of Fenugreek seeds.

5. You need 2 tbsp of Cumin seeds.

6. It’s 2 tbsp of Ginger garlic paste.

7. You need 5cm of Cinnamon stick.

8. It’s 1 or 1/2 tbsp of chopped green chilli or red chilli powder.

9. You need 500 g of beetroot cut into wedges or smaller pieces for faster cooking.

10. It’s 1 tbsp of Salt.

11. You need 400 ml of Coconut milk.

12. You need As needed of Coriander leaves for garnishing.

When it is cooked in thick coconut milk as a dry curry, it tastes much and well goes with plain rice.

Sri Lankan Beetroot Curry with Gotu Kola and steamed Rice.

Have you every tried beetroot in a curry?

The beets turn the dish into a wonderful shade of purple and its rich earthy flavour works so incredibly well with gotu kola sambol a zingy coconut salad.

Sri Lankan Beetroot Curry instructions

1. Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute..

2. Add the beetroot and salt, along with water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender..

3. Serve with coriander leaves and rice..

Serve and enjoy this Sri Lankan style delicious beetroot curry with coconut milk for rice.

I instantly made coconut milk from grated coconut.

Another dish that is very popular among us all sri lankans.

Beetroot Curry is prepared with a short period of time.

Tempered with cumin adds aroma and extra taste in the dish.