Beetroot curry

Beetroot curry

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
10 curry leaves
1 green chilli, deseeded and finely sliced
1 onion, finely chopped
1-2 teaspoons chilli powder, or to taste
500g beetroot, peeled and thinly sliced
1 teaspoon salt
75ml coconut milk

Method

  1. Heat the oil in a large saucepan on a medium heat until very hot. Add the mustard seeds and fenugreek seeds, and as soon as they begin to pop and splutter, add the curry leaves, chilli and onion and stir-fry for 10 minutes until golden brown.
  2. Add the chilli powder and stir-fry for 1 minute, then add the beetroot. Stir, pour in 400ml boiling water, add the salt, then cover and simmer for 30 minutes, or until the beetroot is completely soft.
  3. Stir through the coconut milk and simmer, uncovered, for a further 5 minutes. Taste and season with more salt as needed, then serve.
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