Name: Beetroot curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 teaspoon ground coriander; 2 garlic cloves, thinly sliced; 1 sprig fresh curry leaves, leaves picked; 200 ml (7 fl oz) coconut milk; 50 g (1¾ oz) ghee; 3 teaspoons white vinegar; 1 large onion, finely chopped; 1 cinnamon stick; 350 g (12 oz) small beetroots, washed, trimmed, stems reserved if desired; 3 cm (1¼ in) piece pandanus leaf; 1 teaspoon caster (superfine) sugar; 2 small green chillies, finely chopped; 1 teaspoon chilli powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of dishes. While there is an urban myth that says beetroot leaves are poisonous, I have been making beetroot curry for years and I always incorporate the stems and leaves.

Ingredients

350 g (12 oz) small beetroots, washed, trimmed, stems reserved if desired
50 g (

Asia
Sri Lanka
Main course
Gluten-free
Spicy
Vegetarian

Method

Cut the beetroots and stems (if using) into 1 cm (½ in) pieces.

Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and green chilli for 6–8 minutes or unti

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Ingredients

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