Beetroot Curry by Open Table
This vibrant curry is inspired by a Sri Lankan recipe. It’s mildly sweet and very comforting as the weather becomes increasingly chilly!
Knife, grater, chopping board, large saucepan, stirring spoon
1 tbs cooking oil – coconut oil is a great choice
2-3 cloves of garlic, diced
3 shallots OR 1-2 red/brown onion, leek, sliced
1-2 tsp curry powder such as garam masala OR whole coriander & mustard seeds*
3 large beetroots, grated or chopped fine (+ stalks and leaves washed and chopped fine) OR whatever other root vegetables you like
¼ cup red lentils or split peas, optional
½ cup stock, optional (if adding lentils)
1-2 tbs vinegar
1-2 tsp chilli powder, optional
800ml-1ltr coconut milk
Several fresh or dried curry leaves if you can get them
* If using whole coriander (½ tbs) and mustard seeds (1 tsp), heat in a dry frying pan until they start to pop and smell fragrant. Then place in a mortar and pestle and grind into a fine powder. Use this as your curry powder.
This beetroot curry is based on a Sri Lankan family recipe and is a great way to use up the odds and ends of vegetables. If you don’t have beetroot you can swap for carrots or potatoes, cauliflower or whatever else you have on hand!
Huge thanks to Alanna and the team at Open Table for making this with us in our latest online cooking workshop. We’re having so much fun sharing tips on reducing food waste, learning all kinds of kitchen hacks and of course making delicious things together.
Bring a saucepan to medium-high heat with the oil. Add the garlic and shallots and cook until softened. Add the curry powder and half the curry leaves if you have them and stir to coat. Cook for 1 minute or so.
Add the beetroot, veggies & lentils (if using) and cook for 3-5 minutes until they begin to soften. Add the vinegar and stir through. Cook for 2-3 minutes.
Add the coconut milk, stock (if using), lentils (if using) and bring to boil. Simmer, stirring occasionally for about 15-20 minutes, until the beetroot is cooked through. Add chopped up beetroot leaves (if using), cooking for a further 5 minutes until softened.
For crispy curry leaves: heat a small frying pan with coconut oil and add the curry leaves, remove once they have crisped up (about one minute).
Serve the beetroot curry with rice or flatbread.
Recipe by Open Table