Prep in 10 minutes | Ready in 30 minutes | Serves 4 people
Simple, healthy, vegan, and full of flavor.
Indulge in the rich flavors of our delicious beetroot curry recipe. Made with tender beetroot, aromatic spices, and a touch of coconut milk, this vegetarian curry is a culinary delight.
This popular Sri Lankan dish is a comforting dish that pairs well with steamed rice and other side dishes. It's sweet, spicy, and delicious!
If you struggle with the earthy taste of beets along with its complex flavor then this recipe is for you.
Did you know that beets are packed with nutrients, antioxidants, and fiber, they boost heart health, enhance exercise performance, aid digestion, and support weight management. This dish has become a favorite of mine.
2 medium sized beets
1 onion, sliced
1 tsp ginger, minced
5-10 curry leaves
3 cloves garlic, minced
3 green chilies or sun chili flakes
3 tbsp neutral oil
1 tbsp curry powder
1 tbsp garam masala
1 1/2 tsp chili powder
1 tsp cumin
1 veggie bouillon cube
1/2 cup coconut milk
Salt to taste
¼ -½ cup water (depending on how thin you want your curry)
Peel and slice the beetroot into medium-sized pieces and then julienne the beetroot into very small batons.
Heat a saucepan and add oil, onion, and curry leaves. Cook for 5 minutes, then add garlic and ginger. Cook until fragrant.
Add cumin, chili powder, curry powder, garam masala, and bouillon cube. Toast the spices for 1-2 minutes over medium heat until fragrant.
Add the beetroot and mix well, ensuring the beets are coated with all the spices and oil. You can adjust the spices later if needed. Cook for 7 minutes.
Reduce the heat to medium-low. Pour in water and cover with a lid. Cook for about 10 minutes or until the water is evaporated and the beets are softened.
Stir in coconut milk, salt, and chilies. Simmer on low for an additional 10 minutes. Here you can adjust the seasonings to your preference. I like 1 tsp of all of the spices to give it a stronger flavor.
Serve warm and enjoy!