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Beetroot curry
Beetroot curry (rathu ala kirata): matchsticks of beetroot simmered in coconut milk with unroasted curry powder
Beetroot grows well in the cool hills around Nuwara Eliya and Welimada, and its curry is a jewel-pink regular on lunch packets and home rice-and-curry tables across the island. The beetroot is cut into thin matchsticks and cooked with onion, green chilli, curry leaves and a light, unroasted curry powder, then finished with coconut milk, so it's sweet, mildly spiced and brilliantly coloured. It's a good way to win over people who think they don't like beetroot. One frequent mistake is grating the beetroot, which turns the curry into a wet purée; matchsticks keep a pleasing bite. Chef's tip: add a squeeze of lime at the very end; it brightens the colour and cuts the earthy sweetness.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb raw beetrootabout 3 medium, peeled and cut into 5 mm matchsticks
- 1 tbsp coconut oil
- ½ tsp black mustard seeds
- 1 red onionthinly sliced
- 2 green chilliesslit
- 2 garlic cloveschopped
- 1 cinnamon stick3 cm
- ¼ tsp ground turmeric
- ¾ tsp salt
- ½ cup water
- ¾ cup coconut milk
- 1 tsp lime juice
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Method
0/6 doneStep 1: Heat 1 tbsp coconut oil in a wide pan over a medium heat. Add ½ tsp black mustard seeds and wait for them to pop, about 30 seconds.
Step 2: Add 1 red onion, 2 green chillies, 2 garlic cloves, 10 fresh curry leaves and 1 cinnamon stick and fry for 3–4 minutes, until the onion is soft and translucent.
4 minStep 3: Add 1 ⅛ lb raw beetroot, 1 ½ tsp Sri Lankan unroasted curry powder, ¼ tsp ground turmeric and ¾ tsp salt and stir for 2 minutes so the spices coat the beetroot.
2 minStep 4: Pour in ½ cup water, cover and cook over a medium-low heat for 10 minutes, stirring once or twice, until the beetroot is tender but still has a slight bite.
10 minStep 5: Stir in ¾ cup coconut milk and simmer uncovered for 3–4 minutes, until the gravy has turned a thick, glossy magenta and coats the matchsticks. Don't boil it fast or the coconut milk splits.
4 minStep 6: Off the heat, stir in 1 tsp lime juice and taste for salt. Serve warm with rice and parippu.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 15 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beetroot curry take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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