Though I was always in awe of the deep red blush beetroots add to a dish, my feelings towards beetroot curry was pretty neutral all along. That was until I learned how much my non-fussy better half loved beetroot curry. Since then beetroot has regularly accompanied my rice and curry meals and become a personal favorite too.
And why not when it is full of vitamins and antioxidants and so darn easy to whip up into a curry.
Before I head to the recipe, let me share one of my favorite kitchen gadgets which makes making this beetroot curry even easier. Admittedly I AM a kitchen gadget junkie. But you have to trust me that this is a very useful little kitchen gadget that comes in handy. It’s perfect not just for beets, but for carrots for fried rice/noodles, zoodles, and even mango salads.
This handy dandy julienne peeler looks and works exactly like a normal veg peeler, but has a serrated edge in place of the usual blade. And it leaves you with a bowl full of perfectly julienned strips of veges, in my case a bowl full of deep red beets in less than 5 mins!
Now, onwards to the recipe!
- 1 Large julienned beetroot
- Tsp each of cumin powder, coriander powder, chili powder, chili flakes & curry powder
- 1 Small chopped onion
- 2-3 Cloves of chopped garlic
- A few leaves of chopped curry leaves
- 2 Chopped green chilies
- 1 Tbsp of thick coconut cream diluted in water
- Oil, water and salt
- Saute the onions, garlic, curry leaves and green chilies in a Tbsp of oil until the onions are soft and slightly golden
- Add in the cumin powder, coriander powder, chili powder & flakes and the curry powder and fry it off for half a second and add in the beetroot
- Mix in the beetroot well and add half a cup of water and the coconut milk.
- Add a dash of salt, cover and cook over a low heat for about 10 mins or until the beets are soft.
- Serve along side with dahl, chicken curry, mallum and rice for an ultimate Sri Lankan rice packet experience.
Tissa Ekanayake says