This Sri Lankan beetroot curry is both healthy and delicious. It can be eaten with either rice or roti or even bread. The julienned beets have a unique flavour and keeps things crunchy. Beetroots are considered to be a superfood as they are a nutritional powerhouse and one of the richest dietary sources of antioxidants to provide a health boost. This curry is very nourishing and adds a dash of colour to every meal.
Ingredients
I try to always use fresh, organic, local produce wherever possible.
- 4 large beetroot heads, washed and peeled
- 2 green chilies
- 2-3 cloves of garlic smashed and chopped finely
- 2 sprigs of curry leaves
- ½ tbsp Curry powder or ¼ tsp each of ground coriander and cumin
- 1 tsp turmeric powder
- ½ tsp cayenne pepper optional
- 1 tsp heaped salt or more to taste
- ½ cup coconut milk – I use Kara brand
Method
- Wash and peel the beetroots
- Slice and julienne the beetroot into matchstick sized batons.
- Add garlic, green chilies and curry leaves into a wok with olive oil and stir fry briefly for around 2 minutes
- Add julienned beetroot, curry powder, turmeric, salt, cayenne pepper, water and cover and allow to cook on medium heat for around 20 minutes until the earthy taste goes away
- Add in the coconut milk and allow to cook further bringing to the boil
- Reduce heat and allow to simmer so the beetroot soaks in the coconut. The beetroot should still be slightly al dente or crunchy but should have a cooked taste.
- Serve with cooked basmati rice or roti
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