Beetroot curry

Beetroot curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Beetroot curry was the first curry I cooked, at the age of about 17.

Ingredients

Quantity Ingredient
2 tablespoons oil
1 onion, chopped
10 cm piece rampe, (optional)
10 curry leaves
or 2 bay leaves
1 cinnamon stick
2 garlic cloves, sliced
500g beetroot, peeled and sliced or julienned
1/4 cup tomatoes, chopped or canned
2 green chillies, sliced
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
1 cup water
1/2 cup coconut milk
salt, to taste

Method

  1. Heat the oil in a large pan; add the onion, rampe, curry leaves, cinnamon and garlic and sauté until golden brown – about 1–1 1⁄2 minutes. Add the beetroot and toss for another 2 minutes.
  2. Add the tomatoes, green chillies, curry powder, turmeric and chilli and stir until spices are mixed through. Add the water, bring to boil then simmer until the beetroot is tender – about 7 minutes. Finally, add the coconut milk and salt to taste.
  3. Serve with a meat dish, or with rice.

Variation

  • You can omit the coconut milk and water and stir-fry the rest of the ingredients for a crunchy curry without the sauce. When done like this it is known as a theldala dish. Sri Lankan people like the contrast of one curry with liquid, one pan-fried, at the same meal.

Tip

  • If fresh beetroot is not available, use canned beetroot, but wash it thoroughly to remove the preserving liquid, and cook for just 5 minutes rather than the 7 in the recipe.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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