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Surprisingly tasty this Sri-Lankan version of beetroot curry is a dish that is usually served as a side but can be served as a main with steamed rice. Cooking in Thermomix this vegetable dish is much easier to do than on the stove. Chilli powder or smoked or sweet paprika or adjust the chilli flavour to suit. Normally I use 2 level teaspoons of mild chilli powder for this recipe. To enjoy the vegan lunch or dinner, this beetroot curry with steamed rice is satisfying. Also this  recipe is gluten, preservative, additive and oil free. 

Preparation + cooking times: 30 mins.
Serves 4 – 5.
500 g beetroot, peeled, cut into quarters     
100 g onion, peeled
1 fresh (optional) green chilli
1 stem curry leaves 
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
250 ml coconut milk or (150 ml coconut cream + 100 ml water)
1. Place beetroot, curry leaves, onion and if it using a fresh chilli into TM bowl, cover with MC and chop for 2 seconds / speed 5.
2. Add the coriander, chilli, turmeric, salt, fenugreek, cumin, fennel and coconut milk. Bring to boil for 8 minutes / speed soft / reverse / varoma.
3. Scrape down around the TM bowl with spatula and cook for another 15 minutes / speed soft / reverse / 100°c.
4. Season to taste if required. Serve with steamed rice.