Sri Lankan-style beetroot curry

Sri Lankan-style beetroot curry

Brighten up the dullest day with this bold dish, full of earthy beetroot and spice

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1209kj 288kcal
  • Fat
    Low 12%
  • Saturates
    Low 14%
  • Sugar
    Low 17%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 44g

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  • 1 tsp rapeseed oil
  • 1 tbsp Co-op garlic paste
  • 1 tsp Co-op chilli paste
  • 2 tbsp curry paste
  • 400g can Co-op Honest Value chopped tomatoes
  • 200ml can Co-op light coconut milk
  • 2 x 250g packs Co-op British cooked beetroot, pack juices reserved, cut into wedges
  • 400g can Co-op cut green beans in water, drained and rinsed
  • 1 tbsp chopped coriander, to garnish
  • Co-op Honest Value long grain white rice, to serve (optional)


  1. Heat the oil in a deep-sided frying pan and cook the garlic, chilli and curry paste together for 1-2 mins
  2. Add the tomatoes and 100ml water, bring to a simmer and cook for 5 mins
  3. Reduce the heat until just simmering. Add the coconut milk and cook for a further 5 mins
  4. Using a stick blender, blitz the curry sauce until smooth
  5. Pour in the reserved beetroot juice and add the beetroot wedges and the beans
  6. Stir well, bring back to a simmer and cook for 4-5 mins, until the beetroot is fully heated through
  7. Sprinkle the curry with the coriander, and serve with long grain rice, if you like

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