Source: Six Sri Lankan-style curry recipes using British summer veg

Beetroot Curry

Course Side Dish
Cuisine Sri Lankan
Keyword Beetroot, Curry
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people


  • 400 g beetroot peeled and cut into thick batons about 1cm on end
  • 1 tsp fenugreek seeds
  • 0.25 tsp ground turmeric
  • 0.5 tsp chilli powder
  • 2 tbsp coconut oil
  • 20 curry leaves
  • 0.5 red onions sliced
  • 1 clove garlic crushed
  • 1 green chilli
  • 1 tomato sliced
  • 100 ml coconut milk


  • In a bowl, use your hands to mix the beetroot with the fenugreek, turmeric, chilli powder and 1 tsp salt.
  • Heat a non-stick frying pan or wok over a medium-high heat. Add the coconut oil and curry leaves, then cook until they sizzle.
  • Now add the onion, garlic, chilli and a pinch of salt. Cook, stirring, for a few minutes, until the onion is starting to turn golden brown, then add the beetroot and fry for about 2 minutes, stirring to mix with the pan contents.
  • Add the sliced tomato and fry for a little longer. When it is starting to release its juice, add the coconut milk and 1 tsp salt. Cover and cook for 30-35 minutes, or until the beetroot is cooked through.
Categories: Side Dish

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