#handheldfoodplatebysu

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!

Ingredients:

• 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

How to:

• 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.