Peter Kuruvita: Beetroot curry

AT A GLANCE

  • Serves 6 people

  • 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
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.

Recipe:

PETER KURUVITA

Photography:

ALAN BENSON

Styling:

MICHELLE NOERIANTO

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