Sri Lankan Pink Beetroot Curry
A curry that stars this amazingly pink vegetable that is not only a feast for the eyes but nourishing for your body too! Beetroot helps with blood flow, liver detoxification and inflammation.
And while I love roasted and steamed beetroot, I was looking for something a little more interesting that heroes the beautiful flavours of beetroot. Enter this curry which is inspired by a traditional Sri Lankan dish, and is packed full of flavour and spices (and a little G H E E )
Serve this dish with a selection of curries, rice, roti and enjoy yourself a spiced feast.
Serves: 2-4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
3 large beetroots, peeled and trimmed
3 tablespoons ghee
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
10 curry leaves
1 red onion, finely sliced
3 cloves garlic, crushed
1 3cm knob ginger, grated
1 red chilli, finely chopped
½ teaspoon ground coriander
½ teaspoon ground cinnamon
165ml coconut milk
80ml water
1 lime, for serving
Method
Prepare the beetroot by slicing into 1cm chunks and set aside. Slice the onions, garlic and ginger and set aside, ready for cooking later.
Heat ghee in a large pot over a medium heat. Add in the curry leaves and allow them to sizzle for 30 seconds. Be careful as the hot ghee will splatter, so you may wish to partially cover with a lid, or at least stand back.
Add in the mustard and cumin seeds and allow them to sizzle and pop, about another 30-60 seconds.
Add in the onion, garlic, chilli and ginger and saute for 2-3 minutes until golden and fragrant. Stir in the cinnamon and coriander, and stir to allow the spices to coat the onion mixture. Leave to cook for about 1 minute until fragrant.
Add in the beetroot and salt and cook for 1-2 minutes. Pour in water and coconut milk and leave to cook on a simmer, partially covered for 20-25 minutes, or until beetroot is cooked.
Season to taste and serve with a squeeze of lime and a sprinkle of fresh coriander.