Traditional Sinhalese Beetroot Curry
A colorful, semi-dry Sri Lankan beetroot curry cooked with garlic, pandan, curry leaves, and warm whole spices.
Ingredients
- 500g beetroot, cut into strips (preboiled or fresh)
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 tbsp neutral oil
- A few pieces of fresh pandan leaf
- A handful of fresh curry leaves
- 1 tsp Sinhalese curry powder
- 1/2 tsp turmeric powder
- Chili powder, to taste
- 4–5 cardamom pods, lightly crushed open
- 1 small cinnamon piece
- 4 whole cloves
- Salt and black pepper, to taste
- Water, as needed
Instructions
- Heat oil in a pan over medium heat. Sauté the sliced onion, garlic, pandan, curry leaves, cardamom, cinnamon, and cloves until fragrant. Stir in the Sinhalese curry powder, turmeric, and chili powder, and bloom in the oil for 15 seconds.
- Toss in the beetroot strips, season with salt and pepper, and stir-fry to coat in spices.
- Add a small splash of water (about 50–75 ml). Cover and simmer over medium-low heat until the beetroot is tender and the liquid has reduced to a glossy, semi-dry coating. Add small splashes of water as needed. Raw beetroot may need 20–25 minutes. Serve hot with steamed rice.
Notes
| Protein: 2g | Fat: 3.5g | Carbs: 15g | Fiber: 4g |
(Note: Macronutrients calculated per serving based on 4 portions total)
Tips
- Storage & Shelf Life: Store in an airtight container in the fridge for up to 3 to 4 days. Reheat easily in a pan or microwave.
- Cooking Raw Beetroot: If using raw beetroot, extend the cook time to 20–25 minutes and add small splashes of water as needed until tender.