Sri Lankan Beetroot Curry - A delicious, gluten free and vegan curry that even the pickiest eaters will love! Perfect accompaniment for rice and curry. Easy to make and flavorful. EASY - A great curry to make for novice cooks, or those who are new to curries. This is sweet, and creamy and the spice level can be adjusted. Easier option to cut beetroot is provided in notes. US based cup, teaspoon, tablespoon measurement. Common Measurement Conversions
Slice the beetroot into slices that are about 3 mm in thickness. You can do this with a knife, or using a food processor with a slicing disc.
Once sliced, julienne the beetroot slices into batons.
Place the julienned beetroot in a saucepan, along with the onions, sliced green chili, garlic, curry leaves, ½ tsp curry powder, ¼ tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt. Mix well to combine.
Stir in the coconut milk and water.
Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
Uncover and cook for a further 5 - 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.
If the liquid is evaporating too quickly, you can add more water or coconut milk.
Taste and add more salt if necessary.
Serve with cooked rice.
For beginners - Without cutting the beetroot into julienne batons, cut the beetroot into slices, and then cut the slices in half (half circle shapes) to make it easier. Please note that the cook time will increase. Cook until the beetroot is "al dente".Note on deseeding chili peppers - If you are sensitive to spice, then make sure to deseed the the jalapeno / serrano / green chili peppers. Wear gloves to avoid contact with skin, and always wash your hands before touching anyone else, or any other part of your body.