Beetroot Curry Recipe




30 min
Heat treatment time
35 min

Beetroot Curry

Ingredients list

  • 3 shallots or 1 medium onion, finely sliced
  • 3 tablespoons vegetable oil
  • 2 portions of Sri-Lankan spice paste for vegetable curries
  • 1.25kg raw beetroot, peeled and cut into julienne strips
  • fine sea salt, to taste
  • dried red chilli flakes, to taste
  • 850ml water or coconut milk or the two combined

Number of servings

16 servings

Jar suggestion

Le Parfait Super Jars

4 x Le Parfait Super Jars 0.5L

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  1. In a large, non-stick frying pan, fry the shallot in the oil over a low heat until soft.
  2. Add the paste and cook for 3 minutes, stirring, until the paste darkens slightly.
  3. Add the beetroot and stir well to coat it in the spices.
  4. Cover with a lid and cook over a low heat for 5 minutes until soft.
  5. Add the water or coconut milk.
  6. Taste and adjust the seasoning if necessary with salt and a little more chilli if you like it hot. Scoop off any excess oil with a spoon and discard.
  7. Spoon into warm, sterilised 500ml or 1 litre jars, leaving 2.5cm headroom, wipe the rims, fasten the lids and process 500ml jars for 35 minutes at 100°C (212°F)
  8. Store for up to one year in a dark, cool place. Once opened use within 3 days and store in the fridge.

We grow beetroot every year but I had never thought of putting them into a delicious curry before our visit to Sri Lanka. Their earthy sweetness works brilliantly in spicy dishes such as this. I like to serve this with the green bean curry and rice. 


From The Gentle Art of Preserving by Katie and Giancarlo Caldesi (Kyle Books: £25) 

Photo credit- Chris Terry

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