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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
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At A Glance

  • Serves 6 people

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