Sri Lankan Beetroot Curry

Serves: 2
PREP: 10 mins
COOK: 25 mins

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For the curry

1 tbsp vegetable oil

1 red onion, diced

4 cloves of garlic, finely chopped

1 green chilli, finely chopped

1 tbsp tomato puree

2 tsp ground cumin

1 x 500g vac pac beetroot, sliced

1 tsp salt

1 x 400ml tin of coconut milk

Juice of 1 lime

To serve (optional)

Basmati rice



  1. Heat the oil in a frying pan on a medium heat, add the onion and cook for 3 minutes.
  2. Add the chopped garlic and chilli and cook for a further 3 minutes until soft and fragrant. Add the tomato puree and cumin and cook for another 5 minutes.
  3. Add the beetroot, salt and coconut milk and simmer for 10 minutes. Finish with the lime juice.