$2.65 Sri Lankan Beetroot Curry

Makes: 4 meals.


1 kg of beetroot $3.50
250g frozen peas $0.75
Handful of baby spinach leaves $0.80
150g small green lentils $1.25
3 tablespoons olive oil $0.50
1 red onion, finely chopped $0.50
2 cloves garlic, finely chopped $0.25
1 tablespoon Sri Lankan curry powder $0.10
1 teaspoon ground coriander $0.15
1/4 teaspoon ground cinnamon $0.05
1/2 teaspoon fine sea salt $0.01
165ml coconut milk $3.30
60ml (1/4 cup) cold water $0.00
the juice 1/2 lemon $0.30
Total =

Per meal =




Cut beetroot into 1cm matchsticks. (I use a mandolin). Heat oil in a medium saucepan over medium-high heat. Add onion and cook stirring often for 5-8 minutes, or until tender and starting to colour. Add garlic and cook for a further 30-60 seconds. Add curry powder, ground coriander, cinnamon and salt. Stir well and cook 20-30 seconds or until fragrant. Add beetroot, coconut milk and water, bring to the boil then reduce to a gentle simmer, cover with a lid and cook 15-20 minutes or until the beetroot is tender and the sauce reduced. While beetroot is cooking, cook the lentils in a separate pot. When beetroot is cooked, stir through lentils and frozen peas until warm. Add the lemon juice and serve spooned over spinach leaves.


Lentils: Crisp Brussels Sprouts w/ Lentils

Peas: Pea Puree


Ingredients: As with all my recipes, change it to suit you. Hate lentils? Add rice. Baby spinach, wtf? Eat ya greens and add some broccoli.

Curry powder: I use a Sri Lankan one called King’s Roasted Curry powder. Its about $8 for 500g.

Price: This is based on my current market, depending on where you are in the world and the time of year the cost of this recipe will fluctuate.

This recipe / picture originally came from My Darling Lemon Thyme as a side dish. My recipe is for a main size serve.


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