Beetroot curry

Ingredients

• 350 g small beetroot, peeled, trimmed,  stems reserved if desired
• 50 g ghee
• 1 large onion, finely chopped
• 2 long green chillies, finely chopped
• 3 cm piece pandanus leaf (see Note)
• 1 sprig curry leaves (see Note), leaves picked
• 2 garlic cloves, thinly sliced
• 1 cinnamon quill
• 1 tsp ground coriander
• 1 tsp chilli powder
• 3 tsp white vinegar
• 1 tsp caster sugar
• 200 ml coconut milk

Instructions

Cut the beetroots and stems if using into 1 cm pieces.

Heat ghee in a heavy-based saucepan over medium heat and cook onion and green chilli for 6–8 minutes or until translucent. Add pandanus leaf, curry leaves and garlic, and cook for another 3 minutes or until fragrant.

Add beetroot and remaining ingredients, cover and simmer over very low heat, stirring occasionally for 15–20 minutes or until the beetroot is tender. Season to taste and serve as part of a Sri Lankan banquet (see page 46).

Note

• Pandanus leaves are available from select Asian food shops.

• Curry leaves are available from select greengrocers and Asian food shops.

Photography Armelle Habib