Sri Lankan Beetroot Curry with Coconut
Beetroot Coconut Curry
A Sri Lankan-style beetroot curry simmered with coconut milk, curry leaves, mustard seeds, and warm spices until sweet, tender, and creamy.
Sri Lankan beetroot curry turns a humble root vegetable into a vivid side dish with sweetness, gentle heat, and a creamy coconut finish. The beets soften in their own juices before coconut milk rounds out the spices and turns the sauce a deep magenta.
Curry leaves, mustard seeds, cinnamon, turmeric, and chile build the base without overwhelming the beetroot. A little onion and garlic give the curry body, while vinegar or lime at the end keeps the sweetness lively instead of flat.
Cut the beetroot into slim matchsticks or small batons so it cooks quickly and keeps a pleasant bite. The curry should be saucy enough to spoon over rice, but not so thin that the coconut milk tastes separate from the vegetables.
Serve it with steamed rice, lentil dhal, coconut sambol, or a simple fish curry. It is also excellent at room temperature, which makes it useful for a rice-and-curry spread with several small dishes.
Nutrition (per serving)
Directions
-
1
Peel the beetroot and cut it into thin matchsticks or small batons so the pieces cook evenly.
-
2
Heat the coconut oil in a wide saucepan over medium heat, add the mustard seeds, and cook for 30 to 45 seconds until they begin to pop.
-
3
Add the curry leaves, onion, garlic, and green chile, then cook for 4 to 5 minutes until the onion softens and the curry leaves smell fragrant.
-
4
Stir in the turmeric, curry powder, cinnamon, and salt for about 30 seconds, keeping the spices moving so they do not scorch.
-
5
Add the beetroot and toss well until the pieces are coated in the spiced oil and onion mixture.
-
6
Pour in the coconut milk and water, bring to a gentle simmer, then cover and cook for 18 to 22 minutes until the beetroot is tender but not mushy.
-
7
Uncover and simmer for 3 to 5 minutes more, stirring often, until the sauce lightly thickens and clings to the beetroot.
-
8
Stir in the vinegar or lime juice, taste for salt, and rest the curry off the heat for 5 minutes before serving with steamed rice.
Ingredients
- Fresh beetroot, peeled and cut into thin matchsticks:1 1/2 lb
- Coconut oil:2 tbsp
- Black mustard seeds:1 tsp
- Fresh curry leaves:12
- Small yellow onion, thinly sliced:1
- Garlic cloves, minced:2
- Green chile, slit lengthwise:1
- Ground turmeric:1/2 tsp
- Roasted Sri Lankan curry powder or mild curry powder:1 1/2 tsp
- Ground cinnamon:1/4 tsp
- Fine sea salt:1 tsp
- Full-fat coconut milk:1 cup
- Water:1/2 cup
- Rice vinegar or fresh lime juice:2 tsp
- Steamed rice, for serving:4 cups
Tips & Notes
- Use gloves or a washable cutting board if you want to avoid beet stains while slicing.
- If the curry powder is very hot, reduce the green chile or remove it before serving.
- For a thicker curry, simmer uncovered a few minutes longer after the beetroot turns tender.
