Sri Lankan Beetroot Curry

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This vibrant Sri Lankan Beetroot Curry is a delightful vegetarian dish characterized by its rich blend of aromatic spices and creamy coconut milk. Whether enjoyed as a main dish or a flavorful side, it's perfect for those who appreciate bold colors and complex flavors in their meals.

Ingredients

🥕 200g beetroot, peeled and cut into thin sticks
🧂 1/4 tsp turmeric powder
🌶️ 1 tsp crushed black pepper
🌶️ 1 tbsp chili powder
🧂 1 tsp salt
🌿 1 tsp curry powder
🌿 2 cinnamon sticks
🌿 1 tsp fenugreek seeds
🧅 1 B onion, sliced
🧄 1 tbsp garlic, sliced
🌶️ 2 green chilies, sliced
🌿 Few curry leaves
🌿 Few pandan leaves
🥥 1 cup coconut milk

Instructions

1- Prepare the Beetroots:

Peel the beetroots.
Cut them into thin sticks.

2- Assemble Ingredients in a Pan:

Place the beetroot sticks into a non-stick pan like the PRESTIGE pan.
Add fenugreek seeds, cinnamon sticks, turmeric powder, curry powder, and salt.

3- Add Aromatics:

Include sliced onions, garlic, and green chilies.
Add curry leaves and pandan leaves.

4- Stir and Cook:

Stir all ingredients thoroughly using a wooden spoon.
Cover the pan and cook on medium flame for 8-10 minutes.

5- Add Coconut Milk:

Remove the lid.
Stir in the coconut milk.

6- Simmer and Serve:

Re-cover the pan and simmer on a low flame for 3-5 minutes.
Stir once more before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approx. 150
Proteins: 2g
Fats: 9g
Carbohydrates: 15g
Equipment: Standard kitchen knife, Metal peeler with a blue handle, Cutting board, Wooden spoon, PRESTIGE non-stick pan, Gas stove, Measuring spoons and cup, White serving plate with a green rim

Cooking Tips:

Ensure the flame is medium during the initial cooking to soften beetroots and meld the flavors.
When simmering after adding coconut milk, use a low flame to avoid curdling and ensure the curry thickens appropriately.

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