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Beetroot curry with snake bean curry recipe
Created by Peter Kuruvita
- Cuisine: Sri Lankan
Ingredients
Beetroot curry½ kg beetroot, tops removed, peeled, cubed
1 tsp chilli powder
1 tsp coriander powder
Salt
1 cinnamon sticks, washed, broken up
1 green chilli
1 x 5cm piece pandan leaf
1 sprig curry leaves
2 tbsp ghee
1 large red onion, peeled, finely chopped
2 garlic, peeled, finely chopped
1 tsp sugar
3 tsp white vinegar
300ml coconut milk
100ml coconut cream, plus extra to serve
Snakebean curry
350g snake beans, ends chopped off, broken into small pieces
1 tsp chilli flakes
½ tsp fennel seeds
¼ tsp turmeric
½ tsp fenugreek seeds
1 tsp cumin powder
1 small onion, peeled, finely chopped
1 clove garlic, crushed
2 green chilli, finely chopped
1 sprig curry leaves
2 tbsp oil
125ml coconut cream
Drumstick leaf sambol
Bombay onions, peeled, finely sliced
Drumstick leaves
1 green chilli, finely chopped
Juice of 1 lime
Black pepper
Salt
Preparation
Beetroot curryPlace the beetroot, chilli powder, coriander, salt and cinnamon sticks, chilli, pandan and curry leaves in a bowl. Set aside.
Heat the ghee in a separate pot over medium heat. Add the onion and garlic. Fry until translucent, stirring occasionally.
Add the beetroot mixture, sugar and vinegar. Stir to combine.
Add the coconut milk and cook for 15-20 minutes or until the gravy has reduced. To test if the curry has completely cooked, stick a knife through a piece of beetroot. It should fall apart quite easily but still have a slight crunch to it.
Check the taste of the curry. If there is too much vinegar, add a bit more sugar to balance it.
Add the coconut cream and stir to combine. Leave to cook until the sauce is thick and glossy.
Remove from heat. Drizzle over extra coconut cream to serve.
Snakebean curry
In a pot, place the snake beans, chilli flakes, fennel, turmeric, fenugreek and cumin. Season with salt and toss to coat the beans. Add the onion, garlic and green chilli.
Heat the oil in a separate pot over high heat. Add the curry leaves. Once they start to pop, add the snake bean mixture. Stir constantly over high heat until the mixture starts to caramelise and the beans are just cooked, making sure the spices don’t burn.
Add the coconut cream and stir to combine. Leave to cook for a few minutes, or until the beans have cooked through. Add some thickened coconut cream and stir. Remove the pot from heat.
Cover with a lid until ready to serve.
Drumstick leaf sambol
Combine all the ingredients in a small bowl. Serve alongside the curries.
If you enjoyed this Beetroot curry with snake bean curry recipe then browse more Sri Lankan recipes, curry recipes and our most popular hainanese chicken rice recipe.
Sri Lankan Restaurants
Displaying 10 of 34 Sri Lankan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Araliya | Hawthorn | |
| 2. | Blue Elephant | Pennant Hills | |
| 3. | Radio Cairo | Cremorne | |
| 4. | Annalakshmi on the Swan | Perth | |
| 5. | 7 Spices | Applecross | |
| 6. | Woodapple | Hampton | |
| 7. | Tas Ceylon | Lenah Valley | |
| 8. | Banana Leaf | City | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Flavour of Ceylon | Parramatta |
Comments (1)
08 Dec 2011 08:16 AEST
Viv Saunders
What a ripper, will do this when the beetroot is ready to pull. Can't wait to try it with the coconut always looking for some new recipes with beetroot as is such a wonderful earthy flavor. Will also try the pepper sauce, was amazed at the amount of pepper you used this will impress the son-in-laws great show regards Vivianne
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