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Peter Kuruvita: Beetroot curry

You'll need

  • 350 ml
  • (about 14) small beetroot, washed and trimmed
  • 50 gm
  • ghee (see note)
  • 1
  • large onion, finely chopped
  • 2
  • small green chillies, finely chopped
  • 10
  • fresh curry leaves
  • 3 cm piece
  • pandanus leaf (see note)
  • 2
  • garlic cloves, thinly sliced
  • 200 ml
  • coconut milk
  • 1
  • cinnamon quill
  • 3 tsp
  • white vinegar
  • 1 tsp each
  • ground coriander and chilli powder
  • 1 tsp
  • caster sugar

Method

  • 01
  • Cut beetroot and stems into 1cm pieces and set aside.
  • 02
  • Heat ghee in a saucepan over medium heat, add onion and green chilli and cook until translucent (6-8 minutes). Add curry leaves, pandanus leaf and garlic and cook until fragrant (3 minutes). Add beetroot and remaining ingredients, cover, and simmer over very low heat, stirring occasionally, until tender (30-35 minutes), then serve.
Note Ghee is available from select supermarkets. Pandanus leaves are available fresh or dried from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 45 min cooking
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At A Glance

  • Serves 6 people
  • 10 min preparation
  • 45 min cooking

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