This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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After just coming back from Sri Lanka I’ve been obsessed with the flavours and recreating some of the delicious vegetable curries we had there. There was so much variety you could never get bored! This is one that works for British seasons too - a gorgeous and exciting way to use up your beetroot. You could serve this with some daal, red rice and greens.
1 red onion, finely chopped
2 cloves garlic, finely chopped
½ tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp curry powder *
10 fresh curry leaves
1 cinnamon stick
2 fresh green chilies - the long Indian variety, sliced lengthways as before
250g beetroot, peeled and cut into matchsticks
200ml coconut milk
100ml water
good pinch of salt
In a medium pan, heat the oil, add the onion, cook for a few minutes until soft, add your garlic and spices, continue to cook for a further 2 minutes. Add the beetroot, fresh chilies, coconut milk and water. Cook for about 15 minutes until the beetroot is cooked but still has crunch. One of the nice things about this curry is the bite the beet has so try not to lose that by overcooking.
Squeeze half a lime into the curry and serve with steamed red rice, your dal, fresh sliced chilies and some steam fried kale on the side.
To steam fry by use a large fry pan, heat and cook kale with a good splash of water, oil and pinch of salt.
*Sri Lanka curry powder recipe - adapted from Sri Lanka: The Cookbook.
50g coriander seeds
10g cumin seeds
15g fennel seeds
50g dried chilies
5g fresh curry leaves
¼ tsp ground turmeric
50g black peppercorns
Dry roast each of your spices separately. Each will only take 1-2 minutes, until fragrant and turning golden. Grind the spices in a spice grinder or pestle and mortar until you have a fine powder. Store in a jar for future curries
Enjoy!
