Sri Lankan Part 2: Beetroot and Carrot Curry

As Sri Lankans, curry is an integral part of our meals and the lunch meal consists of several vegetable curries with either a meat/ fish/ egg and of course, rice.

I love my veggies and I love mixing them up to make new combinations. Now, beetroot and carrot are among my favourite veggies, so why not make it into one curry, instead of two separate curries, as is usually done.

Two nutritious vegetables, combined with aromatic Sri Lankan spices and cooked in a thick coconut gravy; the result was fabulous. Now my dad who doesn’t like beetroot, actually gave this a shot! Normally he wouldn’t even go anything remotely beetroot-ey. So yaayy on that!

It’s a simple curry that’s quickly put together and can be on your table in less than half an hour. Make it easy on yourself and boil the beetroot, while you’re prepping the rest of the ingredients. This is probably a good way to get young children to take in vegetables in their diets. The attractive red colour and yummy taste of this curry is surely a winner! Who wouldn’t enjoy some fancy pink rice (once you mix the curry with the rice)?

The recipe makes enough for 4-5 people.

         Beetroot and Carrot Curry

  • 1 large beetroot
  • 2 large carrots
  • 1 large onion, sliced
  • 2 green chillies, chopped
  • 1 teaspoon minced garlic and ginger
  • 1/2 cup coconut milk
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground fennel
  • 1 spring curry leaves
  • 1/2 teaspoon mustard seeds (optional)
  • 1-2 tablespoons oil (for cooking)
  • Salt to taste
  • 1/2 cup water

Boil the beetroot, peel and cut in half. Slice/ chop the beetroot, as desired.

Peel and slice the carrots and set these aside.

In a pan, heat the oil and add minced garlic/ ginger/ sliced onions/ chopped green chillies/ mustard seeds (if using) and the curry leaves. Once the onions have caramelized and the mustard seeds begin to pop, add the spices and carrots in. Mix well.

Add in about 1/2 cup of water and let the carrots cook in the spices, until tender. Then add in the beetroot, mix well and add in the coconut milk. Add salt to taste and cook for about 1-2 minutes. Serve.

 ** You could garnish it with a a few curry leaves or a bit of chopped coriander. **

** The curry has quite a thick consistency. However, if you prefer a thinner gravy, add in about 1/2 cup more water **

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Bon Appetit!

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