Sri Lankan beetroot curry

Sri Lankan beetroot curry

Preparation time

less than 10 mins

Cooking time
20 mins






This Sri Lankan Beetroot curry recipe is a real crowd pleaser. It's one of our favourite vegetarian/vegan curries bar none. 

  • you will need a frying pan or wide heavy-based pan with a lid
  • 3 tbsp coconut oil or vegetable oil
  • 4 beetroots - wash and peel and cut into thick matchsticks
  • 2 garlic cloves, peeled and crushed
  • 3 large vine tomatoes chopped into smallish pieces
  • 1 medium onion sliced into thin strips 
  • A pinch of salt
  • Small handful of fresh coriander (optional)
  • Something to serve it with (rice/naan/chapati)


1. Add 3 tbsp veg oil to your pan and turn hob up to a medium heat

Tip: throw in your cinnamon stick or cassia bark a little early and when you start to see tiny bubbles forming around the edge (of the the cinnamon stick) you know your oil is up to temperature and ready for the other whole spices. 

2. Add Boom Whole Spices and fry for 30 seconds

3. Add the sliced onion and fry for a few mins until soft

4. Add garlic and fry for a minute, then add the Boom Spice Mix and fry for 30 seconds.

Tip: make a little well in your onions so that your garlic and spice mix reach the heat of your pan. Make sure your spices and garlic fry a little in the oil but don't burn - you only extract flavours from spices when they are heated in fat/oil. If your sense of smell is okay you should be able to smell the aromas (sometimes a bit of wafting is needed). Once you can smell the aromas you're good to carry on

5. Add the beetroot then fry for a minute.

6. Add the tomatoes 🍅

7. Cover with a lid, turn down the heat and simmer for 8-10 mins until beetroot is cooked through

8. Remove the lid, add Boom Coconut, 1⁄2 tsp salt and give it a good stir.

Tip: This curry is meant to be quite dry and authentic to the way Chef Damika cooks it from his kitchen in Mirissa Beach, Sri Lanka. However, if you want a more traditional Anglo-Indian style curry with a thicker sauce we recommend adding half a tin coconut milk (200ml/7fl oz). You can still throw in the coconut Boom give you, or better still lightly toast this in a pan until golden brown and then sprinkle on top when serving. 

9. Turn off heat (curry should be fairly dry if cooked the authentic way) and serve with rice/flatbreads. Boom. 💥


All recipes  |  Sri Lankan curry recipes  |   Vegan recipes


Nutrition and allergy advice for Ayubowan Sri Lankan Curry Kit

All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. 

 NUTRITION Per 100g Per 1/2 pack
ENERGY (kcal)
2006 101
FAT 479 10.4
of which saturates 40.8 8.7
of which sugars 6.7 1.4
FIBRE 14.6 3.1
PROTIEN 8.4 1.8
SALT 0.42 0.09


Boom Spice Mix: Ground coriander,  Coarse ground black pepper, Fennel, Cumin, Turmeric, Chilli powder, Ground ginger, Paprika, Ground cinnamon, Mustard seeds, Ground cardamom, Ground clove, Fenugreek

Boom Whole Spices: Curry leaves, cinnamon, cardamom, cloves, and cheeky finger chillies 

Boom Coconut - SO2 free


Made in a factory that handles nuts. Contains Mustard.