Beetroot curry in sri Lankan rice and curry menu takes absolute spotlight point. It create pinnacle of flavor while all the other milder curries bring up the body along with steamed rice. Everything joined together in harmony creates this musical rice and curry ensemble of a meal. Among my favorite Sri Lankan rice and curry meals with beetroot curry are
Favorite menu options with Sri Lankan beetroot curry
- Steamed red raw rice+ beetroot curry + spicy coconut sambal
- Steamed Red raw rice + Beetroot curry+ Sri Lankan dried fish tomato curry ( Medium spicy) +Cucumber salad or fresh green salad ( Pennywort Salad)
- Steamed white rice +Beet curry+ Creamy Jackfruit curry + batter fried fish
- Steamed White rice +Beetroot curry +Leek and lentils curry + Canned mackerel curry
- Steamed Red Rice + Beetroot curry + Tempered dry fish + Red Lentils curry
Curry seasoning for beetroots
Beetroot curry needs to be spicy enough to take the spotlight location, by cutting out the inheritance sweetness of the beets. Curry powder should match that level of heat. Just spicy not fiery hot. Red curry seasoning powder here does just that. Making one curry powder and using it in many vegan curries is a new hobby of mine. When I thought about shifting to plant-based diet, I did lot of research about what kind of meals to prepare to keep eating healthy but interesting with out adding loads of processed foods or additives. With making many curries at home for my meal planning, I had to reinvent the way I go about the process because, spending hours everyday making every curry from scratch isn’t an option for me. Although I still spend lot of time cooking, it was important for me to make the process efficient enough while keeping the flavor intact. That was the birth place of making big batch of curry seasonings and powders.
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Making several different types of curries and batch cooking for meals can get very overwhelming, tiresome sometimes. I am not going to lie even for a person grew up around making curries like myself it feels like chore sometimes. To beat that, I do lots of planning going on before I even start cooking. What are my meals going to be like in the week, how to keep the meals nutritionally balanced, healthy and interesting are main considerations.
Before it is time for the making curries, I make menus, of rice and curry ensembles and other curry based meals like, curry pizza, curry puff, Samosa, curry ramen for lunches and dinners and school lunches. I also keep a log on what we did in previous weeks, to ensure I don’t repeat menus closer together. Even simplest of rice and curry meal includes at least two curries and a salad per plate. Some of these I make ahead of time and some are made fresh at meal time. Among all these steps making my curry powders days ahead is a vital step.
Red curry powder blend
Red curry seasoning powder I am sharing today can be used in many ways. Like many custom blended seasoning bases this sits in the freezer too to keep it fresh, for long. It is very easy to make from the powdered spices and very versatile. I use it to flavor curries, sometimes as a spice rub or even while making salad dressings. Just to spice things up. you could adjust the heat level by changing amount of cayenne pepper if you prefer milder taste.
Ingredients for curry powder
- 3 tablespoons of coriander powder
- 1 tablespoon of cumin powder
- 2 tablespoons of paprika powder
- 1 tsp of cayenne pepper (according to your heat preference)
- Half a teaspoon of turmeric powder
- Half a teaspoon of crushed Ceylon cinnamon
- Teaspoons of black pepper powder
- Half a teaspoon of ground cardamom
- Half a teaspoon of ground nutmeg
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How to make red curry powder
In a dry skillet toast coriander, cumin, paprika and cayenne pepper together until fragrant and just change the hue into deep red. Make sure not to overheat so I recommend doing it under low heat. set aside to cool down. Get the seeds out from 10 cardamom pods and 2 three-inch cinnamon sticks grind them together and add it to the cooled down curry powder blend. Add ground black pepper and nutmeg. Pack everything into an airtight container and give it a good shake to evenly distribute.
With the curry powder ready, let’s get to making our vegetable curries.
If you had felt like that this recipe of curried beetroot is too easy because it is. It is like a double bonus of a curry easy to make and flavorful. Beetroot curry is made with shredded / julienned beets. If your thoughts go to the red stained fingers right about now, let me give you a little tip to avoid it. Dump the beets in a pot and boil them until just cooked. Drain and rinse. When you are peeling keep the beets under cold water. As soon as you are done wash your hands with soap and water. Or lets use the food processor. Grate the beets using a food processor. After this you can use the beets in the curry or just freeze them for later use.
- 4 medium Beetroots
- 1 Red Onion
- 2 green Chilies
- 2 medium Tomato
- 2 sprigs of curry leaves
- 1 inch piece of ginger
- 2 cloves of garlic
- 2 tbsp red curry powder
- 1 tbsp Spanish Paprika
- 2 inch Piece of cinnamon
- 1 Can coconut milk
- 1 tbsp Coconut Oil
- 1 tbsp Salt to taste
- Boil , Peel and Julianne Beets
- Dice onions green Chilies and tomatoes
- Add everything except Salt and coconut milk in a curry or stew pot
- Rub to coat the spices with beets
- Add about a half a cup of water and cook covered for 15 minutes, on low flame. Scrape the bottom of the pan and turn the beet around to make sure spices are well mixed
- Add coconut milk and turn the heat to medium. cook for another 10 minutes until coconut sauce is bubbly and thick. adjust the salt to taste.