Sri Lankan Beetroot Curry by Indrani

Use this delicious recipe for seasonal vegetables such as beetroot, carrots, leeks or chokos.


300 grams Beetroot
1 tablespoon oil (preferably coconut oil)
half teaspoon mustard seeds (black)
half teaspoon fenugreek seeds
2 curry leaves
half onion chopped fine
1 table spoon crushed black pepper
quarter teaspoon curry powder
half cup thick coconut milk
half cup water


1. Peel the beetroot wash and cut the beetroot into small cubes or straws and set aside
2. Fry the mustard seed and fenugreek together for a sec… add onion and curry leaves
3. Reduce the heat and add the cracked pepper and curry powder too
4. Add beet into it and add water
5. Bring it to boil and cook for 10 minutes
6. Finally add the thick coconut milk and reduce heat and simmer for a little while
7. Add seasoning and take off the heat.