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 more moist.
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.