Olive Magazine
Beetroot Curry

Sri Lankan beetroot curry

Published: December 29, 2017 at 10:32 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Gluten free
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal338
fat26g
saturates19.8g
carbs17.3g
sugars13.8g
fibre5g
protein6.3g
salt1.9g
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Try this easy beetroot curry then check out plenty more beetroot recipes and vegan curry recipes.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

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 chilli, finely chopped
  • 500g beetroot, peeled and cut into wedges
  • 1 tsp sea salt
  • 400g tin coconut milk
  • to serve coriander leaves
  • to serve rice

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.

*This recipe is gluten-free according to industry standards

Check out more vegetarian curry recipes...

Spiced crispy egg and lentil curry recipe
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