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Beetroot curry

Serves 3 with rice and another curry

Taken from a feature on Sri Lankan curries in The Guardian Cook section by Rosie Birkett, 22nd July 2017

Vegetarian, vegan, dairy free, gluten free


400g beetroot, peeled and cut into matchsticks
1 tsp fenugreek seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp coconut oil
handful of curry leaves
1/2 onion, sliced
1 clove garlic, minced
2/3 of a green chilli (I used a tsp of lazy chilli chopped red chillies)
1 tomato, sliced
100ml coconut milk


  1. In a large bowl, mix together the beetroot, fenugreek, turmeric, chilli powder and 1tsp salt. Set aside.
  2. Heat a medium sized pan and add the coconut oil and curry leaves, and cook until they start to sizzle.
  3. Add the onion, garlic, chilli, and a pinch of salt. Stir, and cook for a few minutes until the onion begins to brown.
  4. Add the beetroot, stir, and cook for a further couple of minutes.
  5. Add the tomato and cook for a few more minutes until the tomato starts to release its juice.
  6. Add the coconut milk and 1 tsp salt. Cover and cook for 10-15 mins, until the beetroot is cooked through.
  7. Taste and adjust seasoning as necessary. You can serve this with rice or naan breads. We also ate ours with some dahl.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot curry with dhal & rice in bowls. Glasses of red wine