Beetroot Curry with Coconut Sambal
Sri Lankan Beetroot Curry is usually served with a zesty coconut sambal, rice and dahl. Cumin rice pairs beautifully with this curry, so definitely make it, if you haven't tried it before.
The crispy fried curry leaves add great flavour and texture, but leave them out if you don't have them!
Ingredients 20
Curry Sauce
4 tbsp olive oil
10 g curry leaves, optional
1 red onion, sliced
2 cloves garlic, minced
1 green chilli, deseeded, sliced
2 leaves pandan
1 stick cinnamon
1 tsp coriander, ground
200 ml coconut milk
800 ml vegetable stock
700 g beetroots, peeled, diced
2 tsp brown sugar
2 tsp salt
Coconut Sambal
80 g desiccated coconut
200 ml coconut water
1 lime, zest and juice
1⁄2 bunch coriander, chopped
Cumin Rice
300 g basmati rice
450 ml water
1 tsp cumin, seeds
1⁄2 tsp salt
1 tbsp ghee
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Method 8
Cumin Rice
Bring to boil in a small pot, add washed , , and or butter and bring back to the boil on low heat. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.
Beetroot Curry
In a large-sized pot, heat on low heat for 2-4 minutes, add to fry for 5-10 second, set aside to garnish the curry at the end.
In the same pot with remaining , add , , , and , then cook for 4-5 min.
Add the and ground and continue to cook for 2-3 minutes.
Next add the and , then bring to the boil on a medium-low heat.
Once it comes to the boil, add in the and season with and , cook for a further 15 minutes until beetroot is tender.
Coconut Sambal
Meanwhile, in a mixing bowl, add and to rehydrate for 15 minutes. Then add , lime juice, stir to combine. Transfer to a small serving bowl garnish with fresh .
Transfer the curry to serving bowls and garnish with fried curry leaves. Serve with sambal and cumin rice and enjoy!
Songkran Fa-A-Loon's tips
If the beetroot takes longer than 15 minutes to cook and the sauce starts to dry out, feel free to add more water or stock into the curry.
