Sri Lankan beetroot curry
Serves 3
Easy
Total time:
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
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.
