Another Sri Lankan curry, this time with beetroot

Inspired by the amazing cauliflower curry the other weekend, I decided to try another Sri Lankan recipe, this time with beetroot.   This is based on one by Rosie Birkett, writing the Guardian  and also extremely tasty.  She has included a few others which I hope to try over the following weeks.   This is supposed to feed four, but quite frankly that’s madness as the two of us polished it off with no difficulty and could have eaten more.

Beetroot curry

Ingredients

 

400g beetroot, peeled and cut into thick matchsticks
1 tsp fenugreek seeds
¼ tsp turmeric powder
½ tsp red chilli powder
2 tbsp coconut oil (I used the firm top of a can of coconut milk)
A sprig of curry leaves or handful of dried ones
1 red onion, sliced
1 garlic clove, crushed
1 green chilli
1 tomato, sliced
100ml coconut milk
Method
In a bowl, use your hands to mix the beetroot with the fenugreek, turmeric, chilli powder and 1 tsp salt.20171113_163056Heat a non-stick frying pan or wok over a medium-high heat. Add the coconut oil and cook until the solids separate from the oil and just start to colour.  Add the curry leaves, then cook until they sizzle.

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.

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.

20171113_205818

 

 

 

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