Sri Lankan Beetroot Curry
Serves: 2
PREP: 10 mins
COOK: 25 mins
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INGREDIENTS:
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
Poppadoms
Method:
- Heat the oil in a frying pan on a medium heat, add the onion and cook for 3 minutes.
- 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.
- Add the beetroot, salt and coconut milk and simmer for 10 minutes. Finish with the lime juice.
