#MeatfreeMonday: West Coast Beetroot Curry

by Sarah Preece

We’re travelling back to Sri Lanka again this week with The Locals Cookbook. Author and creator Jon Lewin has released this beety recipe from his book – its a perfect way to get creative with our winter veg and is a simply flavoured winner. Curries make such excellent vegetarian / vegan meals and they really are so easy to make.



500g beetroot

2 fresh green
 chilli’s (split length-ways
 & roughly chopped)

1 ½ bombay onions (roughly chopped)

1 ½ tsp of salt

2 tsp of chilli powder

1 tsp of sugar

3 tsp of vinegar

a handful of fresh coriander


2 stems of fresh curry leaves

2 cups coconut milk (500ml)

2 tbsp of coconut oil



First, wash and peel your beetroot. Then chop into thin strips.

Place a medium sized saucepan on a medium heat and add your coconut oil. Once sizzling, add your curry leaves, onions and chilli’s and fry for 2 minutes.

Then add your strips of beetroot and remaining ingredients and continue frying for a further 2 minutes.

Now add in your coconut milk and simmer on a low heat for 15-20 minutes.

Season to taste and serve.

Serves: 4

Prep Time: 15

Cooking Time: 20

Spice: 4/5

USEFUL FACT: Beetroot gets its distinct red colour, from betalain antioxidant pigments. These nutrients have been shown to provide antioxidant, anti-inflammatory,and detoxification support to the body.




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