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Sri Lankan beetroot curry

Name: Sri Lankan beetroot curry
Cook time: 25 min
Yield: 1
Cuisine: Sri Lanka

with turmeric cauliflower and pistachio

Ready in around 25 mins

RECIPE FACT:

In July 1960, Sirimavo Bandaranaike, the leader of the Sri Lanka Freedom Party, won the victory in the general election and became the first woman prime minister in the world.

Nutritional Info:

Energy: 2,805kJ (670kcal)
Protein: 18g
Carbohydate: 79g
Sugars: 15g
Fat, total:36g
Saturated:11g
Sodium:942mg
Contains:Pistachios

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Roughly chop the coriander including the stalks and set aside. Remove the curry leaves from their stalks and keep them whole. Cut the cauliflower into small bite-sized pieces. Peel the red onion then using half, cut into 1 cm wedges.
2. TO COOK THE CAULIFLOWER:
Line an oven tray with baking paper. Place the cauliflower, red onion and chickpeas onto the tray. Drizzle with turmeric oil then season with salt and pepper. Bake in the oven 12 -15 mins until starting to caramelised.
3. TO COOK THE RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the curry leaves and cook for 30-60 secs. Add the steamed rice, season with salt and pepper and cook for 2-3 mins until hot.
4. TO WARM THE CURRY:
Microwave option (preferred): Remove the lid from the Sri Lankan beetroot sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the sauce into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Place the rice into bowls and top with baked turmeric vegetables. Pour over the Sri Lankan beetroot sauce, sprinkle with roasted pistachios and toasted coconut and chopped coriander.