Kitchen Recipe
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Sri Lankan Beetroot Curry
A stunningly vibrant, sweet, and earthy Sri Lankan beetroot curry — thinly sliced beetroot tempered with mustard seeds, curry leaves, and simmered in a creamy coconut milk gravy.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- fresh beetroot
- coconut milk
- onion
- garlic
- green chilies
- mustard seeds
- turmeric
- curry leaves
- oil
- salt
Equipment
- Saucepan
- Knife
Instructions
- 1
Prep Beetroot
Peel and slice beetroot into thin matchsticks or half-moons.
- 2
Temper
Heat oil. Add mustard seeds and let pop. Add curry leaves, sliced onion, and green chilies. Fry until golden. Add garlic and turmeric.
- 3
Cook Beetroot
Add the beetroot slices and a splash of water. Toss well, cover, and cook on medium heat for 10 minutes until just tender.
- 4
Add Coconut Milk
Pour in coconut milk and simmer for 5 more minutes until the curry is creamy and the beetroot is fully cooked. Season with salt. Serve.
Cooking Tips
- Wear gloves when handling raw beetroot — it stains everything permanently.
- Thin slices cook faster and absorb the curry flavors more readily.
- A pinch of sugar can enhance the natural sweetness of the beetroot.
Variations
- Dry Version: Skip the coconut milk for a drier, stir-fried beetroot preparation.
- Beetroot & Carrot: Add julienned carrot for extra color and sweetness.
Chef's Notes & Storage
- Beetroot curry creates a beautifully vibrant pink-purple gravy that is visually stunning on a rice and curry plate.
- Storage: Keeps in the fridge for 3 days.
Nutrition Estimate
140 calories · 3g protein · 18g carbs · 7g fat · 4g fiber per serving
