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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Sri Lankan-Style Beetroot Curry

Sri Lankan-Style Beetroot Curry

4.34 from 3 votes

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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.

Sri Lankan-Style Beetroot Curry [vegan] [gluten free] | The Flexitarian

Rich and Colourful: Sri Lankan-Style Vegan Beetroot Curry

This vibrant Sri Lankan-style beetroot curry recipe is bursting with flavours. I like to 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.

Whether you’re already a fan of beetroot or looking for ways to incorporate more vegetables into your flexitarian diet, this curry is a wonderful option for a healthy, plant-based meal full of bold flavours and wholesome ingredients.

One of the great things about this beetroot curry is its health benefits. Beetroots are nutrient-dense, packed with vitamins and minerals like vitamin C, iron, and folate. They’re also rich in antioxidants and have anti-inflammatory properties. Adding coconut milk to the mix enhances the dish with healthy fats, making it both creamy and nourishing. Together, these ingredients create a meal that not only tastes fantastic but is also healthy.

How to Serve Beetroot Curry

This versatile dish pairs wonderfully with a variety of accompaniments. Serve it with steamed basmati rice or fluffy jasmine rice. Alternatively, for a lower-carb option, try it with quinoa or cauliflower rice. A side of warm roti or naan bread is perfect for scooping up the curry. To complete the meal, pair the curry with a crisp cucumber and coconut sambol or a simple green salad dressed with lime and coriander.

This beetroot curry also works well as part of a larger plant-based feast. Combine it with lentil dhal, spicy chickpeas, and other vegetable curries for a colourful, flavourful spread that’s perfect for sharing. You can also add chutneys and pickles for extra layers of flavour and texture, and you have a stunning vegan banquet that will impress your guests.

I hope you enjoy this beetroot curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Sri Lankan-Style Beetroot Curry [vegan] [gluten free] | The Flexitarian

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
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Curries
Cuisine Asian
Servings 6 Serving
Calories 268 kcal

Equipment

saucepan
large saucepan
Blender

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

Ingredients
 
 

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:

  • 700 g raw beetroot
  • 2 Tbsp vegetable oil
  • 1 small onion
  • 1 Tbsp freshly grated ginger
  • 6 curry leaves
  • 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
(Switch on to prevent your screen from going dark)

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.
    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
  • Peel beetroots. Cut in 1 cm thick wedges.
    700 g raw beetroot
  • Heat the vegetable 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.
    2 Tbsp vegetable oil, 1 small onion, 1 Tbsp freshly grated ginger, 6 curry leaves
  • Add sliced beetroot, crushed garlic and the the water. Bring to boil, then reduce heat to medium and cook covered for 20 mins.
    3 large garlic cloves, 400 ml water
  • 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.
    400 ml coconut milk, 400 g can chickpeas, lemon juice
  • Serve with fresh coriander and cashews on top and (dairy free) yoghurt and flat bread on the side.
    fresh coriander, cashew nuts, dairy free yoghurt, flat bread

Nutrition

Serving: 1ServingCalories: 268kcalCarbohydrates: 29gProtein: 8gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 292mgPotassium: 707mgFiber: 8gSugar: 9gVitamin A: 101IUVitamin C: 29mgCalcium: 90mgIron: 5mg
Keyword beetroot, curry

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.

I cannot wait to see your posts!

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]
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Recipe January 17, 2025 · Created by: The Flexitarian 2 Comments

Previous Post: « Vegan Aioli
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4.34 from 3 votes (2 ratings without comment)

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Comments

  1. Mairi says

    August 10, 2024 at 5:34 pm

    5 stars
    Great recipe! Fabulous flavours and wonderful with a dahl

    Reply
    • The Flexitarian says

      August 10, 2024 at 10:23 pm

      Thanks Mairi. So glad you liked it, Annabelle x

      Reply

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