Sri Lankan Style Organic Beetroot


Sri Lankan Style Organic Beetroot

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Sri Lankan Style Beetroot
Grab a beetroot and come and learn how to make this bright and colourful vegetable taste absolutely amazing, with a little Sri Lankan twist. This Sri Lankan Style beetroot is one of my favourite weekly staples. I love taking fresh beetroot back home to my grandmother for her famous beetroot curry as It's always so full of flavour. The day she showed me how to make it myself, I discovered how simple it is, with the right spices. Now when I cook them (which is quite often), I always think of her.
Sri Lankan Style Organic Beetroot
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Course Sides
Cuisine Sri Lankan
Keyword Beetroot
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Course Sides
Cuisine Sri Lankan
Keyword Beetroot
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Sri Lankan Style Organic Beetroot
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Firstly lets peel and chop the beetroot. Chop it into strips (like in the picture). To do this first slice them into rounds and then slice each round into strips. Cutting them this way helps the beetroot to cook quickly and works really well for this style of dish.
  2. Then in a small saucepan, heat the coconut oil. When hot add the onions and garlic, cook until the onion starts to turn translucent.
  3. Add in all the spices and the beetroot. Give it a good stir before adding the water and coconut milk.
  4. Bring to the boil. Once boiling, turn down to a medium to low heat and simmer with the cover on for approximately 10 minutes.
  5. Remove the cover and simmer on low for a further 5 minutes allowing the liquid to slowly thicken and dissipate. Depending how thick you cut the beetroot, you may need a slightly longer cooking time, so make sure it’s completely boiled before removing from the heat.
  6. Serve hot with some fluffy rice, either on it's own or alongside your favourite main.
Recipe Notes

*For an alternative to unroasted curry powder you can use equal parts ground coriander seeds, ground fennel seeds and ground cumin seeds.

Check out more delicious recipes on my blog The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating. Check us out on Instagram @the_bluntknife.


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