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Sri lankan Beetroot Curry(vegetarian, vegan).

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 vegan, vegetarian, glutenfree and low carb diet.

Cooking this beetroot recipe is not only healthy but you can pair it with almost any type of curries.

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

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.

Beetroot as a vegetable in your diet can be a good source of extra nutrients.

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

There are so many ways you can make use of this beetroot recipe.

You only need to check out the meal menus given below and add it as a vegetarian side dish.

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

What beetroot type to choose when making this beetroot recipe.

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 color red or purple in color.

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

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Meal ideas for Sri Lankan beetroot recipe.

You can try the beet curry with the following Sri Lankan menus.

Sri Lankan menu 1 

Sri Lankan menu 2

Sri lankan menu 3

Sri lankan menu 4

Sri lankan menu 5

Save the recipe to your favorite Pinterest board!

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

Beginner’s tips on making this Sri Lankan beetroot recipe.

Choosing beetroot

Always choose fresh beets to make any type of beetroot recipe.

Choosing beetroot the size of your fist will reduce the number of beetroots to peel and slice.

If the beetroot is still attached to the stems and leaf, if they are wilting or yellowish then don’t buy them.

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!

Beetroot coconut mallum.

Raw beetroot and feta salad

Utensils and appliances needed.

Chopping board and knife
Medium-sized cooking pan

Storing-let the curry cool and any leftovers can be stored in a air tight glass container, if you are using a plastic container use old ones as the curry stains.

Freezing- can be cooled and frozen 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 and reheat over stove top or microwave for 2-3 minutes.

Stop food waste by– 2-3 large beetroot recipe can go a long way as in feed 3-4 individuals per their servings so only cook as much as you needed and the rest you can freeze.

RECIPE DIFFICULTY -EASY

How to make beetroot curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

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

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 chiilli flecks

1/4 teaspoon raw curry powder(optional)

Salt to season

Method

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 to 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.

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 flavor.

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.
Yield: 4

Sri lankan Beetroot Curry(vegetarian, vegan).

Sri lankan Beetroot Curry(vegetarian, vegan).
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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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
  • 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 to 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), 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.

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

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

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