We have often seen beetroots used in salads, but have you tried the vegan, gluten-free beetroot curry yet? Sri Lanka is quite famous when it comes to its curries let they be fruit or a vegetable. They could basically make a good curry out of any fruit or vegetable. So, this beetroot curry inspired by my Sri Lankan culture is a must-try if you are a beetroot lover. It could be easily paired with other curries and is usually served with steamed rice. So, if you have been eating beetroot as a salad. Well, it's time to toss your salad and switch to this amazing curry that will be a life changer and you can thank me later!
Ingredients:
2 SMALL BEETROOTS (APPROX. 300 G)
2 TBSP OF COOKING OIL
3 GARLIC CLOVES SLICED
2 SPRINGS OF CURRY LEAVES (APPROX. 20)
3-INCH PANDAN LEAVE CHOPPED
¼ CUP OF ONION SLICED (MEDIUM-SIZE ONION)
¼ TSP OF FENUGREEK SEED
1 TSP CHILI POWDER
¼ TSP TURMERIC POWDER
1 TSP CURRY POWDER
½ TSP OF SALT
½ TSP OF TAMARIND
½ CUP OF WATER
2 GREEN CHILLIES
1/3 CUP OF FRESH COCONUT MILK
Directions:
1: Wash the beetroot, peel the skin, and cut them into thin sticks.
2: Add oil into a pan and sauté the garlic, curry leaves, pandan leaves, fenugreek, and onions until well incorporated on medium heat
3: Then add in the spices (chili powder, turmeric powder, curry powder, salt, and tamarind) and stir well until all combined.
4: Pour in ½ cup of water, cover, and cook for about 10 minutes in low-medium heat while stirring occasionally. The beetroot should be cooked through but not soggy. The cook time will vary depending on the thickness of the beetroot. If the liquid is evaporating too quickly, add more water.
5: Once all the liquid has been evaporated, add 2 green chilies and the coconut milk, and let it cook for another 5 minutes while stirring frequently.
6: Taste and add salt if necessary.
Serve with steamed rice!
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