This beetroot or beet curry was one of my favourite curries during my recent trip to Sri Lanka. It's full of flavour and yet creamy and moreish. Better still it can be made in no time with a small ingredients list. It's also vegan and it's a pushy recipe if you love beetroot!
The first time I had this curry was at a gorgeous hotel called Camellia Hills high in tea country. I was feasting on seven different types of curry and this was the one where I ate every drop. I asked them for the recipe and they gave me a recipe booklet from their cooking class.
When I flicked through it I was slightly skeptical because there aren't that many ingredients and it's one of the simplest curry recipes that I've come across. Usually curries are easy but have a large list of spices. This one doesn't. But I thought I'd give it a go once I was home as I missed Sri Lankan "Curry and Rice" so much. I'm delighted to report that despite its very simple, unassuming lineup, it tastes exactly like it did and is utterly delicious!
The bright yellow turmeric curry rice was my addition because I wanted something that would be a visual contrast as well as have more flavour than plain rice.
I have some new things to show you as part of In My Kitchen hosted by the lovely Sherry where I show you the new things that I have in my kitchen. The first two things are from my Sri Lankan trip. I always love seeing how different countries do snacks and Sri Lanka doesn't seem to do a lot of unusual chips as snacks seem to be fresher items. I did manage to get some delicious cashew nut chocolate (which Mr NQN devoured, even the ones that were meant as gifts!). I also bought a cashew and chilli chocolate bar, banana chewing gum and nut candy!
On the left of the second picture is a traditional Sri Lankan sweet called Aasmi or Asmi. It's made using a coconut and rice flour batter and the squiggles are actually made by dipping your fingers in the dough and using your fingers to make drips over boiling oil! It's very cool to watch as I've never seen this technique before. The second item is kithul flour from the kithul tree where they get treacle from. Apparently you can use it just like cornflour/fine cornstarch.
The next few things are from my friend Valentina, a fellow Stranger Things addict. She gifted me a very cute Stranger Things mug and when you add a hot beverage, it spells out "RUN"! And because Valentina is like me only she is talented with visuals, she wrapped it in her own Eggos wrapping paper!
She also gifted me a whole lot of vintage plates which are absolutely stunning! I have a thing for vintage plates and oval shapes and that platter on the right with the gold rim is just so beautiful!
Valentina (she's a super generous soul) also gave me a big bag of lemonade fruit and tangelos from her tree. They're all so juicy and big and so much more juicy than store bought.
The last item is a fun one from my friend Monica (I really do have the best friends in the world). She knows my love for crunchy food and chips as well as my ongoing chilli mania. She carried these all the way from the US all over Europe for me! Monica warned me that they were really very hot and that I would end up with bright red fingers so I think I'll eat these with chopsticks or a fork ;)
So tell me Dear Reader, have you ever tried beetroot curry? Are you a fan of beetroot? Have you ever eaten chips using utensils?
Sri Lankan Beetroot Curry
Beetroot curry recipe adapted from Teardrop Hotels
Preparation time: 20 minutes
Cooking time: 25 minutes
- 800g/28ozs. beetroot (around 5)
- 2 teaspoons black mustard seeds
- 2 teaspoons fenugreek seeds
- 3 tablespoons oil
- 1 large onion, peeled and diced
- 5-6 green chillies, sliced (depending on how hot you want them, I used small ones)
- 1 teaspoon chilli powder
- Small handful curry leaves
- 1/2 cup chicken or vegetable stock
- 200ml coconut cream
- Salt to taste
Turmeric Curry Rice
- 2 cups rice
- 2 cups chicken or vegetable stock
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 knob butter
Step 1 - Peel and cut the beetroot into small cubes and set aside. Heat the mustard and fenugreek seeds in a large pot until the mustard seeds start popping. Add oil and sauté onion and chillies for 1-2 minutes. Add chilli powder, curry leaves, stock and beetroot pieces and cover with a lid. Simmer with the lid on for 20 minutes or until beetroot is tender.
Step 2 - While beetroot is cooking, rinse the rice and then add to a pot with the stock, turmeric, curry powder and butter. Place the lid on and bring to a boil and steam for 15 minutes on low heat (try not to lift the lid).
Step 3 - When the beetroot is tender, add the coconut cream and some more water if you would like more sauce (I added about 1/2 cup of water). Season with salt. Fluff up the rice with the fork and serve with the beetroot curry.