Sri Lankan Pork and Beetroot Curry with Rice
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Ingredients
- 400 g raw beetroot, peeled and diced
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 8 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 300 g basmati rice
- 400 g diced pork shoulder
Nutrition (per serving)
- Calories
- 754 kcal
- Protein
- 27.6 g
- Carbohydrate
- 70.9 g
- of which sugars
- 10.6 g
- Fat
- 39.2 g
- of which saturates
- 24.6 g
- Fibre
- 5.8 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 6 minutes until softened.
- 4
Add the pork and cook for 10 minutes, stirring, until sealed with no pink remaining.
- 5
Stir in the sri lankan unroasted curry powder, then add the beetroot and 100ml water, cover and simmer for 20 minutes until tender.
- 6
Pour in the coconut milk and simmer for 5 minutes more.
- 7
Serve the beetroot curry hot with the rice.
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