Healthy Vegan - Golden Chioggia Beetroot Curry and Beetroot Chutney

This Sri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves. 

This Beetroot Curry is a mildly spiced, earthy and a little sweet.  The sweetness comes from the golden beetroot.  

Here are the beetroots picked up from a farmers market in South Wales.  We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it.  It even stains our lovely wooden chopping board.

I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours.  It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an chioggia could not be avoided though, that was naturally going to happen.  

The photograph directly above was taken in the garden where there was still a little light, but don't expect me to keep popping out in the garden where its icy cold for decent pictures. I have to admit in the next few weeks, if not two months my food blogging may slow down.  I will still of course be cooking, just not photographing and blogging about it due to poor lighting, but know that I always eat well.

Finally, a little while back I promised you all a recipe for Beetroot Chutney Chutney.  I seem to have misplaced the recipe that was given to me, when I locate it I will up-date this blog post, for now - please just admire that beautiful Gothic deep red colour.  I will be twisting open a jar come the Christmas holidays.


Sri Lankan Beetroot Curry 

Serves 4
Ingredients
2- 4 tablespoons sunflower or vegetable oil
2 medium onions, finely sliced
1 teaspoon cumin seeds
A pinch of fenugreek seeds
¼ teaspoon brown mustard seeds
2 red chillies, sliced or 1 teaspoon chilli flakes
Salt to taste
500grams raw beetroot
Optional: 2 tablespoons dried fenugreek leaves 
400ml coconut milk
Method
Peel the beetroot and slice them and slice them into strips of about ½ inch wide. 

In a wide pan, fry the onions in oil for about 5 minutes, then add in the spices, chillies and salt. When mustard seeds start to jump, add the beetroot and dried fenugreek and cook for 10 minutes on medium heat until the beetroot begins to feel tender. 

Stir in the coconut milk and simmer gently for 5 minutes or so. 

Adapted from A2k- A Seasonal Vegetable via Sophie Grigson's Feasts for a Fiver.