Beetroot Curry (4)

Another beetroot curry from Sri Lanka, this version is slightly hotter than the one published previously.

Beetroot Curry (4)
Print Recipe
Beetroot Curry (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Peel the beetroot and slice about as thick as a £1 coin, then cut the slices into strips about 1 cm wide.
  2. 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.
  3. 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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