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Most people know beetroot dishes as a pickle, relish, soup, dip or salads. This beetroot curry is very common in Sri Lanka. Normally this dish serves as a side but can be served as a main  with steamed rice for vegan option. This recipe has no added oil, Gluten, additive and preservative free. 

In Sri-Lanka we never discard beetroot leaves, they are part of the curry. So use beetroot with leaves to this recipe if you wish. Cooking time may vary  depending on the thickness of the beetroot.
Preparation + cooking times: 30 mins.
Serves 4 -5.
500 g beetroot, peeled, 
100 g onion, peel, finely chopped
1 fresh (optional) green chilli, sliced
1 stem curry leaves, torn  
1& 1/2 level tsp coriander powder 
1/2 – 1 level tsp mild chilli powder
1/2 level tsp turmeric powder
1/2 level tsp Himalayan salt or choice of salt
1/2 level tsp (optional) fenugreek
1/4 level tsp ground cumin 
1/4 level tsp ground fennel
300 ml coconut milk or (175 ml coconut cream + 125 ml water)
1. Peel beetroot and slice then cut into thin strips (julienned).  Add the beetroot to saucepan, then the other ingredients and mix well.
2. Bring to boil, simmer for 10 to 15 minutes. Stir from time to time until beetroot is tender. Check the consistency of the sauce (gravy) to you’re liking.
3. If needed reduce the sauce by increasing the cooking time.
*Do not let the curry burn 
Season with salt if required.
Serve with steamed rice.