Beetroot curry

Discover the vibrant flavors of Sri Lankan Beetroot Curry with this easy recipe. Made with fresh beets, aromatic spices, coconut milk, and a hint of lime, this dish is perfect for a hearty meal. Serve it over brown rice for a delightful fusion of tastes and textures that will transport your taste buds to the tropics. Ready to bring a dash of exotic cuisine to your kitchen? Follow our step-by-step guide for an authentic experience!

  • 10 Mar 2025
  • Cook time 45 min
  • Prep time 15 min
  • 4 Servings
  • 14 Ingredients

Beetroot curry

Beetroot Curry is a vibrant and healthy dish that's packed with flavors. This curry features tender beetroots simmered in a rich coconut milk base, seasoned with aromatic spices and fresh herbs. Perfect for a vegan meal, it's not only delicious but also visually stunning with its deep red color. Paired with brown rice, it makes for a wholesome and satisfying dish.

Ingredients:

7 beets
570g
1 onion
150g
3 garlic cloves
9g
1 tbsp coconut oil
14g
2 tsp mustard seeds
4g
1 tsp coriander leaves
1.80g
20 leafs basil
10g
2 red hot chili peppers
90g
1 cinnamon stick
6g
1 tsp salt
6g
2 cups coconut milk
480g
1 lime
70g
1 tbsp coriander leaves
4g
1 cup brown rice
180g

Instructions:

1. Preparing the Ingredients:
- Peel and dice the beets into small cubes.
- Finely chop the onion.
- Mince the garlic cloves.
- Slice the red hot chili peppers.
- Squeeze the juice from the lime and set aside.
- Rinse the brown rice under cold water.
2. Cooking the Brown Rice:
- In a medium-sized pot, add the brown rice and 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the rice is cooked and the water is absorbed.
- Once cooked, fluff the rice with a fork and keep warm.
3. Making the Beetroot Curry:
- Heat the coconut oil in a large saucepan or pot over medium heat.
- Add the mustard seeds and cook until they start to pop.
- Add the finely chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Stir in the diced beets, sliced red hot chili peppers, and the cinnamon stick. Cook for about 5 minutes, stirring occasionally.
- Add the 1 tsp of coriander leaves and the basil leaves.
- Pour in the coconut milk and add the salt. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 25-30 minutes, or until the beets are tender and the curry has thickened. Stir occasionally to prevent sticking.
4. Final Touches:
- Once the beets are tender, remove the cinnamon stick.
- Stir in the lime juice.
- Taste and adjust the seasoning if needed.
5. Serving:
- Serve the beetroot curry over a bed of brown rice.
- Garnish with the 1 tbsp of fresh coriander leaves.
- Optionally, add a few extra basil leaves on top for additional flavor.

Tips:

- Choose fresh, firm beetroots for the best flavor and texture.

- Wear gloves when handling beetroots to avoid staining your hands.

- Be sure to cook the mustard seeds, garlic, and onions thoroughly to release their full flavors before adding other ingredients.

- Simmer the curry gently to allow the beetroots to soak up the spices and coconut milk.

- For a spicier curry, you can add more red hot chili peppers or use a hotter variety.

- Taste and adjust the seasoning towards the end of cooking to balance the flavors perfectly.

Beetroot Curry is a delightful way to enjoy this nutritious vegetable in a flavorful and aromatic dish. The combination of spices, coconut milk, and fresh herbs creates a complex and satisfying taste experience. Serve this curry with brown rice for a complete and nourishing meal. Try this recipe to bring a taste of Sri Lankan cuisine to your kitchen!

Nutrition Facts
Serving Size400 grams
Energy
Calories 580kcal29%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 66g19%
Fiber 11g29%
Sugar 18g18%
Fat
Fat 33g40%
Saturated 30g95%
Cholesterol 0.00mg-
Vitamins
Vitamin A 27ug3%
Choline 36mg7%
Vitamin B1 0.38mg32%
Vitamin B2 0.14mg11%
Vitamin B3 4.87mg30%
Vitamin B6 0.56mg33%
Vitamin B9 200ug51%
Vitamin B12 0.00ug0%
Vitamin C 50mg58%
Vitamin E 0.86mg6%
Vitamin K 20ug16%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.65mg72%
Iron, Fe 4.51mg41%
Magnesium, Mg 150mg35%
Phosphorus, P 360mg29%
Potassium, K 1090mg32%
Selenium, Se 18ug34%
Sodium, Na 720mg48%
Zinc, Zn 2.59mg24%
Water
Water 290g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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