Sri Lankan beetroot curry
Ruby beetroot in a mild coconut sauce with mustard seeds and curry leaves, a vivid side for any rice meal.
- Time35 min
- LevelEasy
- Costabout £0.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a pan. Add the mustard seeds and fry until they pop.
- 2
Add the onion, garlic, chilli and curry leaves. Cook for 5 minutes until soft.
5 min - 3
Stir in the turmeric, cumin and coriander and cook for 1 minute.
- 4
Add the beetroot, salt and water. Cover and cook for 10 minutes.
10 min - 5
Pour in the coconut milk and simmer uncovered for 10 minutes until the beetroot is tender and the sauce coats it.
10 min - 6
Finish with the lime juice and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.