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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
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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

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

Find this recipe online:

Sri Lankan-Style Beetroot Curry [vegan]

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