Chefs' Recipes

Peter Kuruvita’s beetroot curry

Australian Gourmet Traveller recipe for Sri Lankan beetroot curry by Peter Kuruvita.
Peter Kuruvita: Beetroot curry

Peter Kuruvita: Beetroot curry

Alan Benson

Deep pink in colour, this curry makes a stunning addition to a selection of dishes.




1.Cut beetroot and stems into 1cm pieces and set aside.
2.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.

Ghee is available from select supermarkets. Pandanus leaves are available fresh or dried from Asian grocers. This recipe is from

by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into



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