Beetroot Curry (4)

A recipe for beetroot from Sri Lanka.

Beetroot Curry (4)
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Beetroot Curry (4)
Print Recipe
  1. 1 In a bowl, use your hands to mix the beetroot with the fenugreek, turmeric, chilli powder and 1 tsp salt.
  2. 2 Heat a non-stick frying pan or wok over a medium-high heat. Add the coconut oil and curry leaves, then cook until they sizzle.
  3. 3 Now add the onion, garlic, chilli and a pinch of salt. Cook, stirring, for a few minutes, until the onion is starting to turn golden brown, then add the beetroot and fry for about 2 minutes, stirring to mix with the pan contents.
  4. 4 Add the sliced tomato and fry for a little longer. When it is starting to release its juice, add the coconut milk and 1 tsp salt. Cover and cook for 10-15 minutes, or until the beetroot is cooked through.
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