Name: Peter Kuruvita’s beetroot curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 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

Peter Kuruvita’s beetroot curry

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

Serves 6

Prep

10M

Cook

45M

Total

55M

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

Ingredients

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

Main

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
style.
Notes