Quick Beetroot Curry with Coconut Milk
Beetroot in a curry? Admittedly, this may sound surprising to many.
But this humble root vegetable, often found in salads or as a side dish, actually plays a significant role in Sri Lankan cuisine.
On this tropical island, beetroot is transformed into a wonderfully aromatic curry – a true feast for the senses!
Today, I’d like to share my reimagined version of a beetroot curry, inspired by the flavors of Sri Lanka and tailored for the European palate.
If you’d like, you can serve it with rice and tofu or a side of dal – a combination I highly recommend!
What makes this curry so special?
It’s all about the spices, which beautifully blend with the mild sweetness of the beetroot. The creamy coconut milk ties everything together, giving the curry its velvety texture.
Enjoy and happy cooking!
Ingredients:
500 g vacuum-packed beetroot (sliced into strips)
1 small onion (finely chopped)
2 garlic cloves (chopped)
1 bay leaf or a bit of lemon zest (optional)
1 tbsp tomato paste
½ tsp turmeric
½ tsp curry powder
½ tsp cumin
½ tsp cayenne pepper (or paprika for less heat)
300 ml coconut milk
1 tbsp coconut oil
½ tsp salt
Servings: 3 servings
Effort: Light In just 20 minutes, you can create a creamy, aromatic curry that tastes like a tropical getaway.
Nutritional Value: Strong Beetroot is packed with valuable antioxidants, iron, and fiber, while coconut milk adds healthy fats.
Michaela's Opinion: This curry is a perfect example of how simple ingredients can be turned into an incredible flavor experience.
Instructions:
1) Heat the coconut oil in a pan and sauté the onion and garlic until translucent.
2) Add the tomato paste and briefly roast it to intensify its flavor.
3) Stir in the turmeric, curry powder, cumin, and cayenne pepper. Mix well to coat everything evenly.
4) Pour in the coconut milk, add the bay leaf or lemon zest, and reduce the heat. Let the curry simmer for 10-15 minutes to allow the flavors to develop.
5) Add the sliced beetroot, season with salt, and enjoy!
Michaela's Tip: To prevent the spices from burning and turning bitter, only heat the coconut oil over medium heat and stir the spices continuously. Once they release their aroma (after about 30 seconds to 1 minute), deglaze with the coconut milk to lock in the flavors and create the perfect base for your curry.
Serve the beetroot curry with fluffy basmati rice or homemade naan bread for a hearty, satisfying meal. For an extra protein boost, pair it with pan-fried tofu or a mild dal.
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