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Sri lankan Beetroot Curry(vegetarian, vegan).

Sri Lankan Beetroot curry.

A Beetroot curry recipe you can make with minimum pantry ingredients that still taste good.

This beetroot curry also known as “beetroot thel dala”in Sinhalese(cooked in oil or stir-fried in oil)also fits into vegan, vegetarian, gluten-free, and low carb diets.

Cooking this beet curry is not only healthy but you can pair it with almost any type of curry.

If you have picky eaters then you should definitely try making this beetroot curry for them.

They are full of vitamins and nutrients and help to boost your immune system in a natural way. 

With a variety of health benefits, a beetroot curry is a must-try for anyone who’s been eating their beets in salads so far.

Sri Lankan beet root stir-fry.

Type of beets to use for this beetroot curry.

When I wrote this Sri Lankan beetroot recipe, I didn’t realize that there were many varieties of beets in the market as I have only cooked with the type of beetroot which is dark in colour red or purple in colour.

So if you are wondering what type of beets to use for this beet recipe, choose the large variety that tends to be purple or dark red in colour.
Here is a post on types of beetroot that can be found as a reference.

What to serve with beetroot curry.

Explore more of the recipes here for more recipes to pair with this dish.

Easy Beetroot curry in 20 minutes with minimum ingredients.As Sri Lankan recipe also fits into vegan, vegetarian, glutenfree and low carb diet.

Tips on cooking the best Sri Lankan beetroot curry.

  • Choosing beetroot
    • Always choose fresh beets to make any type of beetroot recipe.
    • Choosing a beetroot the size of your fist will reduce the number of beetroots to peel and slice.
    • Avoid beetroots that look shrunk or dry with blemishes on them, you’ll want to choose beets that are firm to the touch.
  • Can I add coconut milk to this beetroot curry recipe?
    • Yes of course but I would suggest just 1/2 a cup to have little gravy as possible.
    • I rarely add coconut milk to my beetroot curry as I want to taste the beetroot.
    • By adding coconut milk you will be making the beetroot another regular coconut milk curry with its creamy taste. It is not a bad taste but beetroot on its own tastes better in my opinion.

Please do go ahead and try and chose your preferred way of cooking this beetroot curry recipe.

More beetroot recipes you can try!

Ribbon sandwiches (tea sandwiches)

Beetroot coconut mallum.

Raw beetroot and feta salad

Sri Lankan Beetroot curry, with a variety of health benefits, this colorful dish is a must try for anyone who's been eating their beets in salads. vegan, vegetarian, gluten-free, low-carb-islandsmile.org

Utensils and appliances needed.

  • Chopping board and knife
  • Medium-sized cooking pan

Storing-let the curry cool and any leftovers can be stored in an air-tight glass container.

If you are using a plastic container use old ones as the curry stains.

Freezing- can be cooled and frozen for 203 weeks.

Make sure to portion it out if you are making the beetroot recipe for a month.
I have actually portioned and frozen beetroot curry for my older kids when I had to travel overseas and needed them to have some home-cooked curries.

Reheating– leave the frozen beetroot curry out until it reaches room temperature.

Reheat over stovetop or microwave for 2-3 minutes.

Stop food waste by 2-3 large beetroot recipes can go a long way. you can feed 3-4 so only cook as much as you needed and the rest you can freeze.

RECIPE DIFFICULTY-EASY

How to make beetroot curry

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to cook Sri Lankan beetroot curry

2 large Beetroots, peeled and then cut into thin strips of 1 inch or half

1/4 cup water

4-5 curry leaves(substitute with 1 bay leaf)

1 medium-sized onion sliced fine

2 garlic cloves cut into thin slices

1/2 teaspoon turmeric

4 tablespoons of oil

1/2 teaspoon of chilli flecks

1/4 teaspoon raw curry powder(optional)

Salt to season

Method

How to cut beetroot for the beetroot recipe

Before you clean and cut the beetroot, you should know that the beet juice tends to stain your fingers and even clothes.
So if you want to avoid the red, staining of your nails then please do wear disposable gloves.

If you have bought the beetroots with the stem and leaves cut them and save them for a beetroot leaves salad(read beginner’s notes above).

Wash the beetroot, peel the skin and slice them into fairly thin round slices.

You might have difficulty cutting the last portion of the beetroot into full circles but try to cut them into half circles.

how to cut beetroot for curry.

Separate them in size and then stack three to four slices together and cut them into thin sticks.

beetroot cut into very thin matchsitcks,

Add the beetroot slices, curry leaves(4-5), sliced onions(medium), garlic(2), turmeric(1/2tsp) and salt into a pan. 

ingredients to make beetroot curry in a pan.

Pour in water(1/4 cup), mix all the ingredients and cook over low-medium heat until the water evaporates while turning the beets soft.

Cook for 10-12 minutes until the water completely evaporates.

cooking beetroot in water.

At this stage, you can add coconut milk(1/4 cup)if you are looking for a more creamy dish but for this recipe, I’ll be adding oil to make more of a sautéed version.

stir-frying the beetroot in a pan.

Pour in the oil(4 tbsp), reduce heat to low and sautee the beetroot until they are semi-fried.

7-8 minutes. taste and season with salt if necessary.

Add chilli flakes(1/2 teaspoon or more) if you want a little heat to the beetroot stir fry.
You can also add curry powder(1/4 tsp)to give it a stronger flavour.

beetroot curry with a little chilli flakes.

Serve the easy beetroot curry warm with any of the Sri Lankan menus given above.

stirfried- sri lankan beetroot curry.

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Sri lankan Beetroot Curry(vegetarian, vegan).

Sri lankan Beetroot Curry(vegetarian, vegan).

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Sri Lankan Beetroot curry.

An easy Beetroot curry that you can make with minimum pantry ingredients that still tastes good.

This Sri Lankan beetroot recipe also known as “beetroot thel dala”(cooked in oil or stir-fried in oil)also fits into a vegan, vegetarian, gluten-free and low carb diet.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 large Beetroots, peeled and then cut into thin strips of 1 inch or half
  • 1/4 cup water
  • 4-5 curry leaves(substitute with 1 bay leaf)
  • 1 medium-sized onion sliced fine
  • 2 garlic cloves cut into thin slices
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon of chiilli flecks
  • Salt to season

Instructions

How to prepare beetroot for the beetroot curry.

Before you clean and cut the beetroot, you should know that the beet juice tends to stain your fingers and even clothes.

So if you want to avoid the red, staining your nails then please do wear disposable gloves.

If you have bought the beetroots with the stem and leaves cut them and save for a beetroot leaves salad(read beginner’s notes above).

Wash the beetroot, peel the skin and slice them into fairly thin round slices.

You might have difficulty in cutting the last portion of the beetroot into full circles but try to cut them into half circles.

Separate them in size and then stack three to four slices together and cut them into thin sticks.
Add the beetroot slices, curry leaves(4-5, substitute with 1 bay leaf), sliced onions(medium), garlic(2), turmeric(1/2tsp), and salt into a pan. 

Pour in water(1/4 cup), mix all the ingredients and cook over low-medium heat until the water evaporates while turning the beets soft.

Cook for 10-12 minutes until the water completely evaporates.

At this stage, you can add coconut milk(1/4 cup)if you are looking for a more creamy dish but for this recipe, I’ll be adding oil to make more of a sautéed version.

Pour in the oil(4 tbsp), reduce heat to low, and sautee the beetroot until they are semi-fried.

7-8 minutes. taste and season with salt if necessary.

Add chilli flakes(1/2 teaspoon or more) if you want a little heat to the beetroot stir fry. You can also add curry powder(1/4 tsp)to give it a stronger flavor.

Serve the easy beetroot curry warm with any of the Sri Lankan menus given above.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 166mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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Harshi

Sunday 29th of August 2021

I tried this recipe without raw curry powder and It came really well. Thank you

jehan

Thursday 2nd of September 2021

Most times I make it without the curry powder as well Harshi, my kids like it this way, it just gives an uncomplicated cleaner taste of the beetroot. regards j

Beetroot Recipes You Will Love - The Gut Healing Community

Sunday 27th of December 2020

[…] Find the full recipe here. […]

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