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 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:
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 Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 66g | 19% |
| Fiber 11g | 29% |
| Sugar 18g | 18% |
| Fat | |
| Fat 33g | 40% |
| Saturated 30g | 95% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 4.87mg | 30% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 200ug | 51% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 58% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.65mg | 72% |
| Iron, Fe 4.51mg | 41% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 720mg | 48% |
| Zinc, Zn 2.59mg | 24% |
| 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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