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
cubes
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*
