SRI LANKAN BEETROOT CURRY(VEGETARIAN, VEGAN).
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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 medium-sized onions sliced fine
2 garlic cloves cut into thin slices
1/2 teaspoon of chiilli flecks Salt to season
Place a cooking pan over low heat and add the beetroot slices to the pan, followed by curry leaves, garlic, onions, turmeric, chilli and salt.
Mix all ingredients while the heat is on low, pour in the water, increase heat to medium and cook until the beetroot is soft or until the water completely evaporates.10-15 minutes
Once the water evaporates, you can add coconut milk 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, reduce heat to low and cook the beetroot until take on a more semi-fried look, 10 minutes.
Season with salt and chilli if necessary and serve warm.