Sri Lankan Beetroot Curry
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Super tasty with minimal ingredients, recipe adapted from The Flavour Bender.
You’ll need a saucepan.
Serves 6
Ingredients (when in italics available from the van)
2 large beetroots
1/4 onion
2 green chillis
1/2 teaspoon curry powder (approx 5p)
1/4 teaspoon turmeric (approx 13p)
1 tin coconut milk
Total cost of ingredients from Incredible Bulk approx £0.18 / £0.03 pp
Method
Peel beetroot and slice into thin batons, peel and slice onion and chop chillis.
Place beetroot, onion and chillis in saucepan with curry powder and turmeric and mix well.
Add can of coconut milk, mix and start to heat pan, bring to boil and then reduce to simmer. Simmer for 10 mins or until beetroot is al dente.
Serve with rice - we enjoyed with short grain brown rice but any rice would work!
Zero Waste Tips
Keep beetroot peelings to make vegetable stock - you can store veg peelings in freezer until you have enough to use.
Recycle your coconut milk can, recycling one aluminium can saves enough energy to run a television for three hours. For more fun facts on aluminium recycling click here.