Sri Lankan Beetroot Coconut Curry
A delicious and healthy dish of sliced beetroot gently simmered in coconut gravy with onions, garlic, curry leaves, green chili and a selection of whole and ground spice.
Equipment
- 1 medium sauce pan
Ingredients
- 300 g vegetable sliced or cut
- 2 tbsp cooking oil vegetable of coconut
- 1 small red onion thinly sliced
- 2-3 garlic cloves thinly sliced
- 20-25 curry leaves thinly sliced
- 1/2 tsp red chili flakes or 1 whole green chili
- 1/2 tsp yellow mustard seeds
- 1/2 tsp black mustard seeds
- 1 tsp fenugreek seeds leveled
- 1/2 tsp salt
- 1/2 tsp ground green cardamom
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 270 ml coconut milk
- 2 tsp Maldivian dry fish optional
- 2 tsp shaved coconut optional
Instructions
- Measure and line up all ingredients to have them at hand.
- In a medium sauce pan, heat 2 tbsp of cooking oil to medium.
- Add mustard and fenugreek seeds and temper for 20-40 seconds until mustard seeds just start to pop.
- Add sliced onions, garlic and curry leaves and fry for a minute, until the aroma develops but before garlic starts to brown.
- Add the beetroot and stir to combine.
- Stir in the ground spices: cardamom, cumin, coriander, and salt.
- Pour in the coconut milk, add the fish chips (if using) and pop in the green chili.
- Lower the heat, cover and simmer for 7-10 minutes until the beetroot just softens.
- Remove the lid and keep simmering for another 3-4 minutes.
- Add shaved coconut, if using, turn the heat off and leave to rest for 5-10 minutes for the gravy to thicken.
- Serve warm or at a room temperature.
Notes
- You can keep beetroot curry in the fridge for up to two days.