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](https://theflexitarian.co.uk/wp-content/uploads/2019/02/Sri-Lankan-Style-Beetroot-Curry-vegan-gluten-free-%C2%A9-The-Flexitarian-Annabelle-Randles-v8.jpg)
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](https://theflexitarian.co.uk/wp-content/uploads/2019/02/Sri-Lankan-Style-Beetroot-Curry-vegan-gluten-free-%C2%A9-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Sri Lankan-Style Beetroot Curry [vegan]
Equipment
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
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
Find this recipe online:
Sri Lankan-Style Beetroot Curry [vegan]
https://theflexitarian.co.uk/recipe-items/beetroot-curry-sri-lankan-style-vegan/
I cannot wait to see your posts!
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Great recipe! Fabulous flavours and wonderful with a dahl
Thanks Mairi. So glad you liked it, Annabelle x