Anyone who has paid close attention in the past few weeks will realise that the beetroot curry is already Sri Lankan recipe number 4 on the blog. Dhal, coconut sambal and kale mallung have already made it online. Now there is another curry, which can be wonderfully combined with the other dishes to a delicious rice and curry menu. But it also works very well just with a side dish such as rice or bread.
Although the curry tastes 100 % like holiday, a regional winter vegetable is the protagonist. We particularly like that, as we try to rely increasingly on regional and seasonal products in our diet. Only a few spices give the earthy beetroot its special taste.
Sri Lankans eat relatively spicy and we didn’t skimp on chili in our recipe either. If you can’t handle the heat, you can of course try out less chilli remove the seeds and inner white skins of the chilli peppers. If necessary, you can also omit them entirely. But that would really no longer be authentic. 😉
Sri Lankan Beetroot Curry
Ingredients
- 400 g beetroot, uncooked
- 250 ml coconut milk
- 1 garlic clove
- 1/2 red onion
- 1 heaped tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp cumin, whole
- 1/2 tsp salt
- 2 red chilli peppers
- 2 tbsp vegetable oil
- optional: 6 curry leaves
Preparation
- Finely chop the garlic, chilli and onion. Peel the beetroot and cut into thin sticks.
- Heat the oil in a saucepan at medium to high temperature. Add all the ingredients except for the coconut milk and stir-fry for 2-3 minutes. Pour in coconut milk and simmer for about 15 minutes on low heat with the lid closed. Serve with rice or bread.
Fried onion fanatic, DJ and citizen of the world
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