Sri Lankan · beginner
Sri Lankan Crimson Beetroot Coconut Stew
Sliced beetroot gently poached in light coconut milk infused with toasted mustard seeds, green chilies, and aromatic curry leaves.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Slice peeled beetroots into uniform thin matchsticks for fast and even cooking.
- 02
Heat coconut oil in a shallow pot over medium heat, then add mustard seeds and let them pop for 20 seconds.
- 03
Add sliced red onion, green chilies, and curry leaves; cook for 3 minutes until onions soften.
- 04
Add beetroot matchsticks and ground turmeric to pot, stirring well to coat with spiced oil.
- 05
Pour in thin coconut milk, cover pot with lid, and cook over medium-low heat for 10 to 12 minutes until beetroot is tender.
- 06
Uncover pot, stir in thick coconut milk, simmer gently for 3 minutes without boiling rapidly, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Tempered Coconut Poaching
Infusing root vegetables with tempered spices before poaching slowly in thin coconut milk and enriching with coconut cream.
Notes from the kitchen
- Keep heat low after adding thick coconut milk to prevent curdling or separation.
- Cutting beetroots into thin matchsticks cuts down cooking time while preserving texture.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
