Beetroot Curry Recipe | olivemagazine
Try this vibrant Sri Lankan beetroot curry for an easy vegan midweek meal. This bright and colourful recipe is packed with plenty of flavour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 2 tsp vegetable oil
- 10 curry leaves
- 2 tsp mustard seeds
- 2 tsp fenugreek seeds
- 2 tsp cumin seeds
- 2 tsp ready-made garlic paste
- 2 tsp ready-made ginger paste
- 5cm piece cinnamon stick
- 1 green chilli finely chopped
- 500g beetroot peeled and cut into wedges
- 1 tsp sea salt
- 400g tin coconut milk
- to serve coriander leaves
- to serve rice
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