Serves
4 People
Cooking Time
15 minutes
Season
Dietary
Mike's Sri Lankan Beetroot Curry
Prep time: 15 mins
Cooking time: 20mins
Serves: 4
Season: Autumn
Diet:
Ingredients
• 3 tbsp rapeseed oil
• 6 fresh curry leaves
• 1 large red onion, diced
• 4 cloves of garlic, crushed
• 1.5 green finger chillies, finely chopped
• 1.5 tbsp tomato puree
• 2 tsp ground cumin
• 800g raw beetroot, peeled and cut into 0.5cm slices
• 1 tsp salt
• 1x 400ml tin of coconut milk
• 1 tbsp lime juice
Green bean side dish
• 1 tbsp rapeseed oil
• 300g green beans
• 1 clove of garlic, crushed
• 1/2 green finger chilli
• 1 tbsp lime juice
• 1/2 tsp salt
• 3.5 tbsp desiccated coconut
Method
Heat the oil in a wide frying pan and fry the curry leaves for a minute.
Stir in the onion, garlic and chillies, cook for around 6 minutes, then add the tomato purée and cumin. Cook for another 5 minutes.
Add the beetroot, salt and 6 tbsp of water, pop on the lid and cook for 15 minutes, stirring occasionally. If the curry looks dry, add more water. Take off the lid, stir in the coconut milk and simmer for 10 minutes.
Finally, stir in the lime juice and turn off the heat.
For the green beans: heat the oil, add the beans, stir to coat in the oil, then leave for a few minutes, stirring. Add the garlic, chilli, lime juice and salt and cook for a minute. Finally, add the coconut, stir-fry for a minute, then take off the heat.
Beetroot
£1.50
/
500g
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