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Beetroot curry in a bowl with coconut milk, vibrant red and creamy.

Sri Lankan Beetroot Curry Recipe (Rathu Ala Curry)

This Sri Lankan beetroot curry is a simple and flavorful coconut milk curry made with fresh beetroot, onions, and aromatic spices. It's naturally vegan and pairs perfectly with rice and curry.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Sri Lankan
Calories: 75
Ingredients Method

Ingredients
  

  • 1 medium Beetroot thinly sliced
  • 1 tbsp Cooking oil
  • 1 sprig Curry leaves
  • 1/4 medium Onion thinly sliced
  • 1/4 medium Tomato diced small
  • 1 tsp Turmeric powder
  • 1 small Pandan leaf
  • 1 Green chili sliced
  • 1/4 cup Coconut milk
  • Salt as need

Method
 

  1. Peel, wash, and thinly slice the beetroot. Thinly slice the onion and green chili, and dice the tomato.
  2. Combine the beetroot, onion, tomato, green chili, curry leaves, pandan leaf, turmeric, oil, and salt in a saucepan.
  3. Cook on medium heat for 10 minutes.
  4. Stir in coconut milk and let simmer on low heat for 5 minutes.