Good Food
for Good

Beetroot curry

QuickUnder $10/4 servesMain MealsVegetarian SriLankan
Serves 4Time 30 minsBeetroot Curry

Enjoy this dish’s sweet taste and bright colour!

Fat - total 20g 29%
Fat - saturated 6g 24%
Salt 274mg 12%
Protein 8g 15%
Carbs 56g 18%
Sugar 18g 20%
Energy 1812kJ 21%

% based on an adult’s recommended daily intake


  • ( 4 large) Fresh beetroot, peeled
  • ( 4 tbsp) Vegetable oil
  • ( 1 stem) Curry leaves
  • ( 3 long) Raw green chilli
  • ( 1 medium) Brown onion, raw and peeled
  • ( 1 tsp) Cumin seed powder
  • ( 8 tsp) White Vinegar
  • ( 1 cup) Reduced-fat canned coconut milk
  • ( 2 tbsp) Brown sugar
  • ( 1 cup) White rice, raw
  • ( 2 tsp) Raw ginger, peeled
  • ( 1 tsp) Cooking salt


  1. Add the rice to a pot and cover with water. Cook on medium heat.
  2. Peel the onion and cut into small cubes. Grate the ginger and slice the curry leaves.
  3. In a large pan, add the oil, diced onion, grated ginger, sliced curry leaves, cumin, and chilli. Cook until the onions are soft and sweet.
  4. Add the grated beetroot to the pan. Cook for 20 minutes until the beetroot is bright red.
  5. Add the vinegar, salt, and sugar.
  6. Stir through the coconut milk and simmer until the curry has thickened.
  7. Serve with the rice.
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