This healthy beetroot curry is an easy vegetarian recipe. It doesn’t take long to make and is super nutritious - a perfect mid-week meal.
Beetroot is beautiful in colour and also high in antioxidants. It may even help lower blood pressure. But most importantly it tastes delicious!
I made this because…
I recently travelled to Sri Lanka, which was a very special experience for me. My mum was born there and so we went together with my boyfriend and met up with some more family while we were there. My mum had moved to Australia when she was 3 years old, so she had no memories of what life was like. She had the best time eating all the amazing food, seeing the sites and listening to stories from my uncle and aunty.
One of our favourite curries in Sri Lanka was beetroot curry. It is a little sweet and the bright pink colour looked beautiful when eating it off a banana leaf. In Sri Lanka you will typically get a range of rice and different curries, lots of rice, some pickles and sambols and a pappadam or two. This recipe is more simple, just the beetroot curry with rice and some crispy curry leaves. I added boiled eggs for protein, which is delicious, but you could also add 400g of chickpeas or lentils, or even some tofu for a delicious variation.
1-2 tbs coconut oil
2-3 cloves of garlic, diced
3 shallots, diced
1 tbs Sri Lankan curry powder (see my recipe here) You could also use garam masala
3 large beetroots, grated or chopped fine + stalks and leaves washed and chopped fine
1-2 tbs vinegar
2 bay leaves
1-2 tsp chilli powder
1/2 cup vegetable stock
800ml coconut milk
6 eggs, boiled and peeled - or make this vegan with 400g tinned chickpeas, rinsed and drained
fresh curry leaves
rice & coconut sambol or coconut chips to serve
Bring a saucepan to medium high heat with coconut oil. Add the garlic and shallots and cook until softened. Add the curry powder and some curry leaves and stir to coat.
Add the beetroot and cook for 3-5 minutes until they begin to soften. Add the vinegar and stir through. Cook for 2-3 minutes.
Add the coconut milk and bring to boil. Simmer, stirring occasionally for 20 minutes, until the beetroot is cooked through. Add the chopped up beetroot leaves and stems and chickpeas, if using, cooking for a further 5 minutes until softened.
Heat a small frying pan with coconut oil and add the curry leaves, remove once they have crisped up.
Serve the beetroot curry with the rice, add 1-2 eggs, halved and sprinkle over the curry leaves. If you have some some spicy coconut sambol add that - recipe coming soon - or maybe add some coconut chips.
Give this a go and let me know what you think!