I Moved to Sri Lanka to Cook | Beetroot Curry | Vegan Vegetarian Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often more accessible.

Heat coconut oil in a pan over medium heat until shimmering.

Add black mustard seeds and fenugreek seeds; cook until they start to pop.

Add chopped onion and minced garlic; sauté until onion is translucent.

Stir in fresh chili, turmeric, unroasted curry powder, and chili powder; cook for 1 minute until fragrant.

Add grated or chopped beetroot and mix well to coat with spices.

Pour in coconut milk and bring to a simmer.

Cover and cook on low heat until beetroot is tender, stirring occasionally and adding water if needed to prevent sticking.

Season with salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary