Beetroot is such a versatile veggie and incredibly popular in Sri Lankan cooking with good reason. If you haven’t yet tried beetroot in curries, I am so excited for you! You’ll not want to eat it any other way. This Creamy Beetroot Curry is a Sri Lankan classic with my own little personal twist. The combination of the earthy, sweet flavours of beetroot, fresh spices and coconut cream is so delicious.
So now for that twist: I love kaffir lime leaves so couldn’t resist plucking a few off my little tree and adding them in. They add such a delicate citrus flavour that really takes this curry to another level. Of course though, if you can’t get your hands on kaffir lime leaves or want to try this Creamy Beetroot Curry the authentic Sri Lankan way you can leave them out and use a handful of curry leaves instead. If you love all things beetroot be sure to try my Sri Lankan Dry Beetroot Curry too.
- 400g beetroot
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, roughly chopped
- 4 kaffir lime leaves
- 2 green chillies, sliced
- ½ tsp turmeric
- 2 tbsp grated or dessicated coconut
- 100ml coconut cream
- 50ml water
- Salt to taste
- Peel and dice the beetroot into roughly 2 cm chunks. Set aside.
- Heat the coconut oil in a saucepan.
- Fry the cumin and mustard seeds for around 30 seconds until you hear them start to pop.
- Add the onions and kaffir lime leaves (or curry leaves). Sauté for a few minutes until the onions soften and brown.
- Add the chillies, turmeric, beetroot and coconut and stir well. Cook for 5 minutes.
- Stir in the water and bring to the boil then cover and simmer on a medium-low heat for 10 minutes.
- Pour in the coconut cream, mix well and cover and simmer for another 15-20 minutes. Stir occasionally to ensure even cooking. The beetroot should soften but still have a slight crunch to it.
- Leave to sit for a few minutes before serving.
Tip: Fancy an even creamier curry? Substitute extra coconut cream for the water.