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Beet Curry

Name: Beet Curry
Total time: 25 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 2 Beetroot; 150ml Coconut Milk; 1/2 tsp Mustard Seeds; 6 leaves Curry Leaves; 1 clove Garlic; 1/4 tsp Turmeric; 1/2 tsp Salt

Side Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐

Beetroot simmered in coconut milk — a vibrant magenta vegetable curry that brightens up the table.

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📖 The Story Behind This Dish

A standard side in the rice-and-curry spread, prized for the vivid color it brings to the table. Tempering mustard seeds for a toasty aroma is the traditional touch.

🌆 Where it's eaten: Served alongside meat or fish curries to round out the color and nutrition of the meal.

🥕 Ingredients (serves 4)

Beetroot 2
Coconut Milk 150ml
Mustard Seeds 1/2 tsp
Curry Leaves 6 leaves
Garlic 1 clove
Turmeric 1/4 tsp
Salt 1/2 tsp

👩‍🍳 Instructions

Peel the beetroot and cut into thin strips.
Heat oil in a pot and fry the mustard seeds until they pop.
Add the curry leaves and garlic and fry until fragrant.
Add the beetroot and turmeric and stir-fry together.
Add the coconut milk and salt, cover, and simmer over low heat until the beetroot is tender.
Cook until the liquid reduces to a thick coating, then serve.

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