Sri Lankan beetroot curry
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 2 tsp vegetable oil
- 10 curry leaves
- 2 tsp mustard seeds
- 2 tsp fenugreek seeds
- 2 tsp cumin seeds
- 2 tsp ready-made garlic paste
- 2 tsp ready-made ginger paste
- 5cm piece cinnamon stick
- 1 green chillifinely chopped
- 500g beetrootpeeled and cut into wedges
- 1 tsp sea salt
- 400g tin coconut milk
- to serve coriander leaves
- to serve rice
Nutrition: per serving
- kcal338low
- fat26g
- saturates19.8g
- carbs17.3g
- sugars13.8g
- fibre5g
- protein6.3g
- salt1.9g
Method
step 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.
step 2
Add the beetroot and salt, along with 150ml of 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.
step 3
Serve with coriander leaves and rice.
