Sri Lankan-Style Beetroot Curry [vegan]

This vibrant Sri Lankan-style beetroot curry recipe is bursting with flavours. Serve it with flatbread and a side of (dairy-free) yoghurt for a hearty lunch or dinner.

This vibrant Sri Lankan-style beetroot curry recipe is bursting with flavours. Serve it with flatbread and a side of (dairy-free) yoghurt for a hearty lunch or dinner.

Make sure you do not cut the beetroot wedges too thick otherwise they will take quite a long time to cook.  This curry does not have a lot of sauce as I prefer a thicker consistency. You can adjust the amount of water and cut the beetroots matchstick-size if you prefer something moister.

The ingredients for the Sri-Lankan curry powder will make some extra that you can keep in an airtight container to use later on. I got inspired by Anna Jones and Rick Stein playing around a bit with the different flavours.

Sri Lankan-Style Beetroot Curry [vegan]

This vibrant Sri Lankan-style beetroot curry recipe is bursting with flavours. Serve it with flatbread and a side of (dairy-free) yoghurt for a hearty lunch or dinner.

4.34 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Curries

Cuisine Asian

Servings 6 people

Calories 312 kcal

Equipment

saucepan

large saucepan

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

SRI LANKAN CURRY BLEND:

• 1 Tbsp basmati rice
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 stick of cinnamon
• 5 cloves
• 1/2 tsp cardamon seeds
• 1 tsp fenugreek
• 2 tsp peppercorn
• 1 tsp mustard seeds
• 1/2 to 1 tsp of chilli flakes – depending on how hot you like it

CURRY:

• 2 Tbsp vegetable oil
• 1 small onion
• 1 Tbsp freshly grated ginger
• 6 curry leaves
• 700 g raw beetroot
• 3 large garlic cloves
• 400 ml water
• 400 ml coconut milk
• 400 g can chickpeas
• lemon juice

TO SERVE:

• fresh coriander
• cashew nuts
• dairy free yoghurt
• flat bread

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Instructions

 

• To make the Sri Lankan curry blend, heat a saucepan and add basmati rice. Dry roast until slighty brown. Add the rest of the spices and dry roast everything until spices start popping and release their aromas. Place mixture in a blender and whizz to a powder. Set aside.
• Peel beetroots. Cut in 1 cm thick wedges.
• Heat the olive oil in a large pan. Add finely chopped onion and fry gently for a couple of minutes. Add 2 Tbsp of Sri Lankan curry blend, 1 Tbsp freshly grated ginger and curry leaves. Fry gently for another 3 minutes or so.
• Add sliced beetroot, crushed garlic and the the water. Bring to boil, then reduce heat to medium and cook covered for 20 mins.
• Add coconut milk. cook uncovered for 15 to 25 mins until the sauce has thickened slightly and the beetroots are cooked. Add drained chickpeas. Season to taste with lemon juice and salt if needed.
• Serve with fresh coriander and cashews on top and (dairy free) yoghurt plus flat bread on the side.

Nutrition

Serving: 250gCalories: 312kcalCarbohydrates: 28gProtein: 8gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 292mgPotassium: 707mgFiber: 8gSugar: 9gVitamin A: 100IUVitamin C: 28mgCalcium: 87mgIron: 5mg

Find this recipe online:

Sri Lankan-Style Beetroot Curry [vegan]

https://theflexitarian.co.uk/recipe-items/beetroot-curry-sri-lankan-style-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might like

• Beetroot Soup
• Spinach with Chickpea Rice Bowl
• Ginger & Chocolate Beetroot Muffins [vegan]
• Lentil & Beetroot Salad [vegan]
• Beetroot, Carrot & Apple Salad With Toasted Seeds [vegan] [gluten free]