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Seeni Sambol (Sri Lankan Beetroot Curry)

Seeni Sambol (Sri Lankan Beetroot Curry) is a traditional Sri Lankan recipe for a classic vegan curry of beetroot matchsticks in a lithgly spiced coconut milk gravy base. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Sri Lankan Beetroot Curry Sambol).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesSri-lanka Recipes


This is a truly unique curry from Sri Lanka made with beetroot (red beets) that are either julienned or sliced into rounds that are then halved. This flavourful and colourful vegan curry is simple and quick to prepare.

Ingredients:

500g (1 lb) of beetroot tops cut off and removed, washed and peeled (about 2 large beets)
¼ red onion, peeled and sliced
2 green chillies, sliced
2 garlic cloves, finely chopped
5-6 fresh curry leaves
½ tsp Sri Lankan curry powder
¼ tsp (heaped) turmeric
½ tsp cayenne pepper
½ tsp sea salt (or to taste)
125ml (1/2 cup) coconut milk
125ml (1/2 cup) water

Method:

Slice the beetroot into rounds about 3mm (1/8 in). Now take each slice and julienne into matchsticks.

Transfer the julienned beetroot into a saucepan, add the onions green chillies, garlic, curry leaves, Sri Lankan curry powder, turmeric, cayenne pepper and half the salt. Mix well to combine then add the water. Bring to a boil, reduce to a simmer and cook, covered, for 5 minutes.

Stir in the coconut milk, return to a boil, reduce to a brisk simmer and cook, uncovered over medium heat, for 5-8 minutes more, stirring frequently. The beetroot should be cooked al dente by the end and the gravy should be thick.

If the liquid is evaporating away too quickly, add more coconut milk.

Taste and adjust the salt, if needed. Serve hot, accompanied by white rice.