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Beetroot Curry

Name: Beetroot Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: SriLankan
Ingredients: 400 g beetroot, peeled and cut into 1 cm cubes; 100 g onion, thinly sliced; 3 cloves (9 g) garlic, finely chopped; 1 (10 g) green chili, slit lengthwise; 10 leaves curry leaves; 1 tsp (3 g) mustard seeds; 1/2 tsp (1.5 g) ground turmeric; 1 tsp (2 g) curry powder, Sri Lankan style if possible; 3/4 tsp (4 g) fine salt; 200 ml coconut milk; 120 ml water; 1 tbsp (15 ml) coconut oil; 1 tsp (5 ml) lime juice; 1/8 tsp (0.3 g) black pepper, freshly ground; 1 tbsp (4 g) coriander leaves, chopped

This beetroot curry is gently spiced, creamy with coconut milk, and vibrant in both color and flavor. The beetroot turns tender and sweet, while mustard seeds, curry leaves, chili, and garlic give the sauce a fragrant Sri Lankan character.

30 min

2 servings

253 kcal

SriLankan

Ingredients

Curry base

400 gbeetroot, peeled and cut into 1 cm cubes
100 gonion, thinly sliced
3 cloves (9 g)garlic, finely chopped
1 (10 g)green chili, slit lengthwise
10 leavescurry leaves
1 tsp (3 g)mustard seeds
1/2 tsp (1.5 g)ground turmeric
1 tsp (2 g)curry powder, Sri Lankan style if possible
3/4 tsp (4 g)fine salt
200 mlcoconut milk
120 mlwater
1 tbsp (15 ml)coconut oil
1 tsp (5 ml)lime juice

To finish

1/8 tsp (0.3 g)black pepper, freshly ground
1 tbsp (4 g)coriander leaves, chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

253 kcal

Calories

Protein

20g

Carbs

19g

Fat

Fiber

Notes

•For a beginner-friendly version, keep the chili whole or remove its seeds for less heat.
•If the beetroot is older and firmer, cut it slightly smaller so it finishes within the time limit.
•Full-fat coconut milk gives the best texture; light coconut milk will make a thinner curry.
•This curry tastes even better after 10-15 minutes off the heat, when the spices settle into the beetroot.

Background

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.

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