Sri Lankan beetroot curry

Name: Sri Lankan beetroot curry
Total time: 1 h
Yield: serves 3

1 hour
serves 3
Easy

Try this vibrant Sri Lankan beetroot curry for an easy vegan midweek meal. This bright and colourful recipe is packed with plenty of flavour and it's low in calories, too

*This recipe is gluten-free according to industry standards

Ingredients

vegetable oil 2 tsp
curry leaves 10
mustard seeds 2 tsp
fenugreek seeds 2 tsp
cumin seeds 2 tsp
ready-made garlic paste 2 tsp
ready-made ginger paste 2 tsp
cinnamon stick 5cm piece
green chilli 1, finely chopped
beetroot 500g, peeled and cut into wedges
sea salt 1 tsp
coconut milk 400g tin
coriander leaves to serve
rice to serve

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.