SRI LANKAN BEETROOT CURRY

Updated at: Wed, 16 Aug 2023 16:18:10 GMT

Step 1

Start with the beetroot curry.

Step 2

On a medium flame, heat the oil in a wide frying pan for which you have a lid, then fry the curry leaves and leave them to crackle and pop for a minute.

Step 3

Stir in the onion, garlic and chillies, cook for around 6 minutes, until the onion turns translucent and soft, then add the tomato puree and cumin, and cook for another 5 minutes.

Step 4

Add the beetroot, salt and 6 tablespoons of water, pop on the lid and cook for 15 minutes, stirring occasionally; if the curry looks a bit dry, add more water, a tablespoon at a time.

Step 5

Take off the lid, stir in the coconut milk and simmer for 10 minutes, until the beetroot is tender and the sauce has reduced.

Step 6

Finally, stir in the lime juice and turn off the heat while you get on with the beans.

Step 7

In another wide frying pan, heat the oil for the beans on a high flame.

Step 8

Once it's hot, add the beans, stir to coat in the oil, then leave for 3 to 4 minutes, stirring once, until they blister and char.

Step 9

When the beans have got some blackened bits on them, but are still bright green in colour, stir in the garlic, chilli, lime juice and salt, and cook for 1 minute. add the desiccated coconut

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