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15 Minute Sri Lankan Beetroot Curry
This vibrant beetroot curry takes only 15 minutes to make and is a fantastic midweek meal.
Ingredients
Ingredients
- rice
- coconut oil
- fresh ginger, peeled + finely grated
- garlic cloves, peeled + finely grated
- green chilli, finely sliced
- cinnamon stick
- black mustard seeds
- cumin seeds
- cooked beetroot, cut into 3cm (1”) chunks (we use vacuum packed beetroot in natural juices)
- tinned coconut milk
- lime, juice only
- salt + pepper
- fresh coriander, roughly chopped
Method
- 1
Cook the rice as per packet instructions.
- 2
Melt 1 tablespoon of coconut oil in a small frying pan over a medium heat.
- 3
Add the ginger, garlic and chilli. Fry, stirring for 1 minute then add the cinnamon stick, mustard and cumin seeds and fry for another minute.
- 4
Add the beetroot and coconut milk then bring the curry to a boil. Then reduce the heat and simmer away for 8-10 minutes until the sauce has thickened and is clinging to the beetroot. Squeeze in the lime juice and season the curry with salt and pepper to taste.
- 5
To serve, divide the rice between 2 bowls then spoon over the curry and top with the coriander.
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