Beet Curry with Coconut Milk and Warm Spices

By Amal @thunapahadiaries

Beet Curry

Sri Lankan cuisine offers delicious curries which are completely vegan! Don’t believe me? Try this delectable beetroot curry and see for yourself.


  • 1lb beetroot
  • 3⁄4 cups thick coconut milk
  • 1⁄2 a large onion, finely chopped
  • 2 Thai green chillies, sliced
  • 1 sprig curry leaves (optional)
  • 1 tbsp Coconut oil
  • 1 tbsp white wine vinegar
  • 1 tsp ground cayenne
  • 1.5 tsp unroasted curry powder
  • 1 tsp salt, or to taste
  • 1 tsp sugar

How to make beet curry

  • Peel the skin of the beetroot using a vegetable peeler. Slice the beets lengthwise and then cut each slice into thin strips (about 2 inches in length, 1⁄4 inch in width). You could also shred the beets in a food processor.
  • Place the beetroot in a bowl and add the cayenne, unroasted curry powder, salt, sugar and vinegar and mix well to coat.
  • Heat the coconut oil in a pan. When the oil is hot, add the chopped onions, green chillies and curry leaves, if using. Sauté until the onions are translucent.
  • Add the beetroot and fry for about 3 minutes.
  • Add the coconut milk and simmer until the beets are cooked, 5-10 minutes. Taste and add more salt if needed.
  • Remove from heat and serve over rice.

Hi! My name is Amal. I work in academia, where I teach and research in the area of corporate finance. While doing my PhD I picked up baking as a stress reliever. Little did I know that it would become such a big part of my life! I love sharing whatever I have learnt about baking with others. I also believe baking is something that can be done by everyone and I love helping people find joy in baking. After all, nothing can be compared to eating some baked goods that came right out of your own oven!

1 comment

  • Jennifer Bowers

    I made this yesterday and WOW!!! It is so comforting and delicious. The spice level is just right. This is the perfect meal for a hearty vegan meal on a fall day. I wasn’t able to find curry leaves but read that you can substitute some lime zest and some basil which I did and it worked well. I will be making this regularly during the fall and winter!

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