Try this vibrant Sri Lankan Beetroot Curry for Lunch

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

Ingredients

• 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

Method

• STEP 1

Heat 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 2

Add 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 3

Serve with coriander leaves and rice.