Beetroot curry

Beetroot curry

My Feast
Chris Chen

Vibrant and tasty, I love this curry. It is not only colourful but it is also so delicious it will even please beetroot haters. An old wives’ tales is that you cannot eat the leaves of beetroot, but this is incorrect, and these days you will find baby beetroot leaves in ready-made salad mixes.


Quantity Ingredient
500g beetroot, tops removed, peeled and cubed
1 small green chilli, chopped
5cm pandan leaf
1 sprig curry leaves, leaves picked
cinnamon, broken up
1 teaspoon red chilli powder
1 teaspoon ground coriander
1 teaspoon salt
40g ghee, (see glossary)
1 large red onion, finely chopped
2 garlic chives, finely chopped
1 teaspoon white sugar
3 teaspoon white vinegar
300ml coconut milk
100ml coconut cream, plus extra to serve


  1. Place the beetroot, green chilli, pandan leaf, curry leaves, cinnamon, chilli powder, coriander and salt in a bowl and set aside.
  2. Heat the ghee in a large saucepan over medium heat, add the onion and garlic and cook, stirring occasionally, until soft and translucent.
  3. Add the beetroot mixture, sugar and vinegar and stir to combine. Add the coconut milk and cook for 15–20 minutes or until the beetroot is cooked and the sauce has reduced. To test if the curry is ready, stick a knife through a piece of beetroot; it should fall apart quite easily but still have a slight crunch to it. Taste the curry; if it is too vinegary, add a bit more sugar to balance it.
  4. Add the coconut cream, stir to combine and cook for about 5 minutes or until the sauce is thick and glossy.
  5. Remove from the heat and serve with a little extra coconut cream drizzled over the top.
My Sri Lanka
Island Feast
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