Cherry & Dennis Helper Habitat
Sri Lankan Beetroot Curry
斯里蘭卡椰香紅菜頭咖喱
Recipe overview
Thin beetroot strips soften with curry leaves and coconut milk, turning the sauce naturally pink. Fine cutting is essential to the 18-minute cooking time.
01
Ingredients
Main ingredients
- 500 g Beetroot
- 100 g Onion
Curry seasoning
- 200 ml Unsweetened coconut milk
- 100 ml Water
- 1 tsp Minced garlic
- 8 Curry leaves
- 1/2 tsp Cumin seeds
- 1/4 tsp Ground turmeric
- 1/4 tsp Chilli powder
- 1/2 tsp Salt
- 1 tsp Lime juice
Cooking oil
- 1 tbsp Vegetable oil
02
Tools
- Lidded frying pan
- Knife and board
- Peeler
- Measuring jug and spoon
03
Steps
Step 1
Peel beetroot
Wash beetroot, trim both ends and peel thinly.
Step 2
Cut thin strips
Slice 2 mm thick, then cut into strips about 3 mm wide; avoid thick chunks.
Step 3
Prepare aromatics
Thinly slice onion, mince garlic and wash and dry curry leaves completely.
Step 4
Measure coconut milk
Stir coconut milk before measuring 200 ml; measure 100 ml water and the remaining seasonings.
Step 5
Temper seeds and leaves
Heat oil over medium heat and fry cumin seeds and dry curry leaves for 30 seconds, guarding against splashes.
Step 6
Soften onion and garlic
Cook onion for 2 minutes, then garlic for 30 seconds, keeping them lightly golden.
Step 7
Coat beetroot
Add beetroot, turmeric, chilli powder and salt and stir-fry for 1 minute.
Step 8
Add water
Add 100 ml water, cover and simmer on low for 8 minutes, stirring once midway.
Step 9
Test tenderness
Press a strip with a fork; it should be nearly tender. If still hard, add a little water and cook longer before adding coconut milk.
Step 10
Add coconut milk
Stir in coconut milk and cook uncovered on very low heat for 5 minutes, barely bubbling.
Step 11
Finish with lime
When beetroot is tender and the coconut sauce lightly thickened, turn off the heat and stir in lime juice.
Step 12
Serve curry
Spoon beetroot with its coconut sauce into four side-dish portions.
Common mistakes
- Thick cuts take longer to soften.
- Hard-boiling coconut milk can split it.
- Adding lime too soon makes softening harder.
- Damp curry leaves spit in hot oil.
Tips
Slice beetroot thinly before cutting strips for better control. Its staining is normal; clean the board and knife promptly. Keep coconut milk at a gentle simmer and add lime off the heat for freshness. Older tough roots need extra time in the water stage, not stronger heat.
