Sri Lankan Beetroot Curry

We love the earthy sweetness of beetroot and it really works well in this Sri Lankan curry. 

Ingredients
Serves 2 mains, (or 4 sides)

2 tbsp coconut oil or vegetable oil

1 red onion, roughly chopped

1 tbsp black mustard seeds

750g roasted beetroots, peeled and roughly chopped into 1-2cm pieces

4 garlic cloves, finely chopped

20g fresh ginger, peeled and finely chopped

15g dried curry leaves

1 cinnamon stick

2 bay leaves

2 red chillies, chopped 

300g ripe tomatoes, skinned and chopped

400ml coconut milk

250ml Beetroot juice (or veg stock) 

2 limes, juiced

20g fresh coriander, chopped

for the spice mix

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp turmeric

1 tsp ground fenugreek

Method

Begin by slow roasting your beetroot (skin-on and washed) in the oven at 150C for about three hours or longer. It depends on their size, you want them cooked but with a little bite to them.  You don't want them too soft as they will be cooked for a further 20 minutes in the curry. Set them aside to cool down. Peel them and cut into chunky pieces. 

In a heavy based frying pan heat the coconut oil on a medium-low temperature. Add the onions and gently fry for 10 minutes. Stir every now and again. 

Turn the heat up a little and make some space in the pan. Add the mustard seeds into the empty space and fry for a minute until you hear them popping. Stir well to combine with the onions. 

Add the garlic and ginger and fry for a few more minutes before adding the spice mix. Quickly stir the spices through the onions and fry for another minute or two, stirring constantly so the sticky onions don't catch.

Then add the beetroot juice (or veg stock) to loosen up the onions, followed by the red chillies, cinnamon stick, bay leaves, curry leaves. Stir well and fry for a few minutes. 

Add the chopped tomatoes and coconut milk. Bring to a gentle simmer and cover. After five minutes add the beetroot. Put the lid back on and simmer for 20 minutes. Stir occasionally.

Check that the beetroot is tender. 

Add the lime juice and fresh coriander.  Continue to simmer without the lid to thicken up the curry a little if it needs. Or if it is to dry add a splash of beetroot juice. 

Serve with boiled rice and sprinkle with fresh coriander.