Beetroot Curry

We’re all about the beetroot – we’ll roast it, blend it, juice it – and now it’s our favourite vegetarian curry staple, especially coming into summer. Want in like our Sri Lankan Balance Break guests?

Here you go…

  • 200g shredded raw beetroot
  • 50g fresh tomato (chopped/sliced)
  • 50g red onion chopped fine
  • 1t garlic (minced/chopped)


  • 1t cinnamon
  • 1/2t raw curry powder
  • 1/4t black pepper
  • 2 pieces cardamom
  • 4 curry leaves
  • 2 inches (one piece) pandan leaf
  • 2T coconut oil
  • 1/4t sea salt
  • 2 cups light coconut milk
  • 3 cups thick coconut milk


1. Sauté coconut oil, garlic, onion and spices, curry leaves and pandan leaf.

2. When golden brown, add tomato, toss and take off heat, then mix through fresh beetroot and cook, stirring for 5 minutes on low.

Add 2 cups of light coconut milk and cook on low until tender (about 12 minutes), then add salt and pepper to taste as well as thick coconut milk, mix well and serve.

Want something to team it with? How about our Sri Lankan Chicken Curry followed up by Fruit Sago Pudding… holy culinary cow…

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