Sri Lankan Beetroot Curry
Julienne-style chopped beetroot slices in a sweet pink gravy with smoky spices
Ingredients
8oz Beetroot
2 tbsp Vegetable oil
1 tsp Ginger-garlic
2 oz Chopped white onion
2 Pandan leaves whole
5 Whole curry leaves
1⁄2 tsp Salt
1⁄2 tsp Tumeric
1⁄2 tsp Paprika
1⁄2 tsp Unroasted curry powder
1⁄4 tsp Fennugreek seed
1⁄4 Medium tomato sliced
1.5 cup Water
2 tbsp Coconut milk (can or powder)
Instructions
• Peel and wash beetroot
• Julienne the beetroot into thin slices
• Add to pan: oil, onion, and ginger-garlic paste and sauté
• Add pandan and curry leaves and sauté
• Add spices and sauté
• Add tomato and sauté
• Add beetroot to pan and mix
• Let cook for 5 mins
• Then add water, let cook for 15 mins
• Add coconut milk