Recipe- Make Delicious Sri Lankan Beetroot Curry

If you thought beetroot was one of those bland vegetables that was difficult to coax flavor out of, this beetroot curry is the perfect answer! This dish is a childhood favorite of mine. Chicken curry and beetroot curry along with some steamed rice was one of my favorite combos as a kid, and still is.

Ingredients

1 lb of beetroot tops cut and removed, washed and peeled (about 2 large beets)
¼ onion yellow or red onion, sliced
2 green chili or 1 serrano pepper, sliced (deseed to reduce heat level)
2 cloves of garlic chopped finely
5 - 6 curry leaves
½ tsp Sri Lankan curry powder or ¼ tsp each of ground coriander and cumin
¼ tsp heaped turmeric
½ tsp cayenne pepper optional
¼ tsp heaped salt more to taste
½ cup coconut milk more if you like a thick gravy
½ cup water more if you like a thin gravy

Method

* Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.

* Once sliced, julienne the beetroot slices into batons.

* Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt.

* Mix well to combine.

* Stir in the coconut milk and water.

* Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.

* Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.

* Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy).

* The cook time will vary depending on the thickness and sizes of the beetroot.

* If the liquid is evaporating too quickly, you can add more water or coconut milk.

* Taste and add more salt if necessary.

* Serve with cooked rice.