Beetroot Curry

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients first: peel and cube the beetroot, slice the onion, chop the garlic, slit the green chili, and chop the coriander. Keeping the beetroot pieces evenly sized helps them cook at the same rate.

   400 g beetroot, peeled and cut into 1 cm cubes100 g onion, thinly sliced3 cloves (9 g) garlic, finely chopped1 (10 g) green chili, slit lengthwise1 tbsp (4 g) coriander leaves, chopped
2. 2

   Heat the coconut oil in a medium saucepan over medium heat. Add the mustard seeds and let them crackle for 15-20 seconds. As soon as they start popping, add the curry leaves, onion, garlic, and green chili. Stir for 2-3 minutes until the onion softens and smells sweet but is not browned.

   1 tbsp (15 ml) coconut oil1 tsp (3 g) mustard seeds10 leaves curry leaves100 g onion, thinly sliced3 cloves (9 g) garlic, finely chopped1 (10 g) green chili, slit lengthwise
3. 3

   Add the turmeric and curry powder and stir for 20-30 seconds to bloom the spices in the oil. Do not let the garlic darken, or the curry can taste bitter.

   1/2 tsp (1.5 g) ground turmeric1 tsp (2 g) curry powder, Sri Lankan style if possible
4. 4

   Add the beetroot, salt, coconut milk, and water. Stir well, bring to a gentle simmer, then reduce the heat to medium-low and cover partially. Cook for 14-16 minutes, stirring once or twice, until the beetroot is tender when pierced with a knife and the sauce has slightly thickened.

   400 g beetroot, peeled and cut into 1 cm cubes3/4 tsp (4 g) fine salt200 ml coconut milk120 ml water
5. 5

   Uncover and simmer for 2-3 minutes more if you want a thicker curry. Stir in the lime juice and black pepper, then taste and adjust seasoning if needed. The finished curry should be creamy, lightly spiced, and glossy, with the beetroot fully tender but not falling apart.

   1 tsp (5 ml) lime juice1/8 tsp (0.3 g) black pepper, freshly ground
6. 6

   Transfer to bowls, scatter over the chopped coriander, and serve hot. It pairs especially well with steamed rice, roti, or other mild side dishes that soak up the coconut gravy.

   1 tbsp (4 g) coriander leaves, chopped

Origin & History

Beetroot curry is a home-style vegetable dish commonly found in Sri Lankan cooking, where vegetables are often simmered with spices, curry leaves, and coconut milk. The dish reflects the island's deep use of coconut and tempering techniques, creating simple but highly aromatic curries served as part of a rice-and-curry meal.