Another beetroot curry from Sri Lanka, this version is slightly hotter than the one published previously.
Ingredients
- 450 g raw beetroot
- 2 onions peeled and chopped
- 2 tbsps sunflower oil
- 1 tsp cumin seeds
- a pinch fenugreek seeds
- 1/2 tsp black mustard seeds
- 3 " pandanus leaf cut into slivers ( optional)
- 8 fresh curry leaves optional
- 3-4 fresh green chillies quartered lengthways and deseeded
- 300 ml coconut milk
- sea salt
Servings:
Instructions
- Peel the beetroot and slice about as thick as a £1 coin, then cut the slices into strips about 1 cm wide.
- Fry the onions in the oil in a wide frying pan for about 3 minutes, then add the spices, pandanus leaf and curry leaves if using, green chillies and salt.
- When the mustard seeds start to jump add the beetroot and cook for 5 minutes on a medium heat. Add the coconut milk, cover and simmer gently for 10 minutes then uncover and cook for a further 15 mins or so until the beetroot is tender.
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