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!
Cook time 45 min
Prep time 15 min
Ingredients:
7 beets1 onion
3 garlic cloves
1 tbsp coconut oil
2 tsp mustard seeds
1 tsp coriander leaves
20 leafs basil
2 red hot chili peppers
1 cinnamon stick
1 tsp salt
2 cups coconut milk
1 lime
1 tbsp coriander leaves
1 cup brown rice
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.
Instructions:
- 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.
- 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.
- 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.
- Once the beets are tender, remove the cinnamon stick.
- Stir in the lime juice.
- Taste and adjust the seasoning if needed.
- 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 per serving
4 ServingsCalories 580kcal
Protein 10g
Carbohydrates 66g
Fiber 11g
Sugar 18g
Fat 33g
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