Beetroot curry with a coconut sambol
Prep time: 30 minsTotal time: 
Beetroot curry with a coconut sambol
This Sri Lankan-inspired curry pairs earthy beetroot with warming spices and a zingy coconut sambol to make a comforting, aromatic dish
Prep time: 30 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- 1 tbsp coconut oil
- 8 fresh curry leaves
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- ½ green chilli, finely chopped
- 1 tsp ground fenugreek
- 1 tbsp ground cumin
- 800g raw trimmed beetroot, peeled and cut into thin wedges (about 0.5cm thick)
- 1 x 400ml tin coconut milk
- juice of 1 lime
For the sambol
- 50g desiccated coconut
- 1 echalion shallot, finely chopped
- juice of 1 lime
- ½ green chilli, finely chopped
- ½ x 30g pack coriander, leaves finely chopped
To serve (optional)
- cooked basmati rice and/or warm roti
Step by step
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For the sambol, put the coconut in a bowl and pour over 100ml of cold water with a pinch of salt. Stand for 20 minutes, or until the water has been absorbed.
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Meanwhile, for the curry, place a large pan over a medium heat. Add the coconut oil and, once hot, add the curry leaves and sizzle for 1-2 minutes, until fragrant. Reduce the heat, stir in the onion, cover and cook for 6-8 minutes, stirring often, until softened.
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Stir in the garlic and chilli, cook for 1 minute, then add the fenugreek and cumin. Cook the spices for 1 minute, until fragrant, then stir through the beetroot. Pour in the coconut milk along with 4 tablespoons of water and simmer gently, stirring often, for 20 minutes, until the beetroot is tender and the liquid has reduced. Stir through the lime juice and season.
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Meanwhile, stir the remaining sambol ingredients into the coconut. Serve the curry with rice and/or warm roti alongside, if you like, plus a spoonful of the sambol.
