Authentic Sri Lankan Beetroot Curry Recipe with Coconut Milk

Growing up, my grandmother always told us that beetroot is good for the blood. That simple advice stayed with me, and this curry became a weekly staple in my kitchen. It’s comforting, nutritious, and easy to prepare — no pre-boiling required. A quick sauté and a splash of creamy coconut milk are all you need to turn beets into a flavorful vegetable curry that Sri Lankans love.

What You’ll Need

Scroll down for the recipe card with a full ingredient list and measurements.

• Beetroot – choose fresh, firm beets with bright color.
• Oil – neutral oil or coconut oil works well.
• Fenugreek seeds – use sparingly; a little goes a long way.
• Curry leaves & pandan leaf – fresh curry leaves are ideal; pandan is optional but fragrant.
• Green chilies, onion, tomato, cinnamon – these form the aromatic base.
• Raw curry powder – the unroasted blend commonly used for vegetable curries (coriander, cumin, fennel, mustard, cinnamon).
• Turmeric & red chili powder – for color and heat.
• Coconut milk – canned, full-fat for richness.

How to Make Sri Lankan Beet Curry

Scroll down for the printable recipe card for exact quantities and step-by-step instructions.

How To Cut Beetroot

Peel the beets, halve them, quarter, then slice into thin long strips. This classic Sri Lankan cut cooks evenly and absorbs the sauce well.

Pro tip: wear gloves or rinse your hands and cutting board immediately after slicing to avoid staining.

1. Build the base: In a pan add the sliced beetroot, onion, chopped tomato, curry leaves, pandan leaf (if using), cinnamon stick, oil, a pinch of fenugreek, green chilies, raw curry powder, turmeric, and red chili powder.
2. Sauté: Cook over medium heat for about 5 minutes until the spices are fragrant and the onions soften.
3. Simmer: Pour in the coconut milk and a little water if needed. Cover and cook on medium-low for about 10 minutes or until the beets are tender.
4. Balance the flavor: Finish with a squeeze of lemon juice or a splash of vinegar to cut the natural sweetness. Taste and adjust salt and heat to preference.

Recipe Tips

• Always finish with a touch of acid — lemon juice or vinegar brightens the curry and balances the beet’s sweetness.

How To Serve

Serve the beetroot curry warm with steamed rice and accompany it with your choice of meat, chicken, or fish curry for a classic Sri Lankan rice-and-curries meal. It also pairs nicely with a red lentil dal or other vegetable sides.

Sri Lankan Beetroot Curry