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Sri Lankan Beetroot Curry

We love Sri Lankan vegetable curries and their clever use of spices and delicious flavours. Serve as an accompaniment as part of a curry feast or as a dish alone with a salad.

Serves 4

2–3 tablespoons (2 1/2 – 4 American tablespoons) sunflower oil

3 garlic cloves, chopped

50g (2oz) red onion, chopped

5 curry leaves

1 1/2 teaspoons curry powder

8cm (3 1/4 inch) piece of cinnamon stick

500g (18oz) beetroot, peeled and cut into 4cm


10 fenugreek seeds

5 green chillies

225ml (8fl oz/1 cup) coconut milk, whisked

sea salt and freshly ground black pepper

Heat oil in a deep frying pan over a medium heat, add the garlic, onion, curry leaves, curry powder and cinnamon to the pan, stir and cook for 2 minutes.  Then add the beetroot, stir and add the fenugreek seeds, chillies and some salt. Bring to the boil, add the coconut milk and continue to cook for about 20 minutes until the beetroot is tender. Season to taste.

Grow, Cook, Nourish*

This is a recipe by
Darina Allen
View all my recipes

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