Sri Lankan beetroot curry

Vegan Curry Recipe For Beetroot Curry
  • 1 Hour
  • Serves 3
  • Easy

Try this vibrant Sri Lankan beetroot curry for an easy vegan midweek meal. This bright and colourful recipe is packed with plenty of flavour and it’s low in calories, too

*This recipe is gluten-free according to industry standards


  • vegetable oil 2 tsp
  • curry leaves 10
  • mustard seeds 2 tsp
  • fenugreek seeds 2 tsp
  • cumin seeds 2 tsp
  • ready-made garlic paste 2 tsp
  • ready-made ginger paste 2 tsp
  • cinnamon stick 5cm piece
  • green chilli 1, finely chopped
  • beetroot 500g, peeled and cut into wedges
  • sea salt 1 tsp
  • coconut milk 400g tin
  • coriander leaves to serve
  • rice to serve


  • STEP 1Heat the vegetable oil in a frying pan and add the curry leaves. Once they are sizzling, add the mustard, fenugreek and cumin seeds, and fry for 1 minute. Add the garlic and ginger pastes, cinnamon and green chilli, and fry for another minute.
  • STEP 2Add the beetroot and salt, along with 150ml of water. Cover and simmer for 15-20 minutes. Remove the lid, tip in the coconut milk and simmer for another 15 minutes, until the sauce is thick and the beetroot tender.
  • STEP 3Serve with coriander leaves and rice.

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