Beetroot Curry

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This recipe pre-dates my 5 Ingredients philosophy.

Beetroot Curry

From Stonesoup

Adapted from my mate Paul van Reyk on his comprehensive Sri Lankan food site.

As with all curries the heat level is all in your hands. For those of you who like it spicy leave the seeds in but if you’re cooking for a more sensitive crowd feel. When you first put this together in the pot it looks a little weird with the bright green chillies contrasting with the beets and coconut milk. But trust me, after a little while simmering together, everything get bathed in that gorgeous regal purple colour that is pretty hard to pass up.

Serves 6-8 as part of a shared meal
1 large onion, peeled & diced
2T vegetable oil
2 bunches large beetroot (approx 900g – 2lb)
3 sprigs fresh curry leaves, optional*
6 large green chillies, halved lengthwise
1T ground dried coriander
2t sugar
1/4C red wine vinegar
400mL coconut milk

1. Trim beets and scrub well. Cut off any scanky bits of beet and cut each into 6-8 wedges. Place oil in a large saucepan over a medium heat. Add onion and cook for approx 10mins stirring frequently or until onion has softened. Add prepared beets, curry leaves, chillies and coriander and fry for a few more minutes.

2. Season with sugar and red wine vinegar and add coconut milk and enough water to make a creamy sauce. Bring to a simmer and then cook covered for 40min to 1 hour or until beetroot is tender and everything has a lovely regal purple hue.