Sri Lankan Beetroot Curry
Beetroot curry recipe adapted from Teardrop Hotels
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4
- 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.