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  • Recipes
  • Sri Lankan-style Beetroot Curry with Sambol
Sri Lankan-style Beetroot Curry with Sambol

By M&S Food
Chef Jack Stein’s Sri Lankan-inspired feast, as seen on M&S’s Cooking with The Stars, brings together earthy beetroot and gently spiced slow cooked lentils served with soft flame-baked rotis. A beautifully layered dish…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 1 tbsp sunflower oil
  • 1 tsp yellow mustard seeds
  • 50g frozen white onion
  • 1 tsp frozen chopped garlic
  • 10 fresh curry leaves
  • 1 tsp fine salt
  • 330g pack simply steamed beetroot, quartered
  • ½ tsp ground turmeric
  • 1 ½ tsp chilli powder
  • ½ tsp ground cumin
  • 150ml coconut milk
  • 1 ½ limes, juice only
  • 250g pot M&S Tamarind Dal
  • ½ green chilli
  • ½ red onion
  • 50g desiccated coconut
  • 160g pack M&S flame-baked rotis

Method

5 steps

  1. Step 1

    Heat a large frying pan over a medium-high heat. Add the oil, mustard seeds, onion, garlic, curry leaves, salt and cook for 3-4 mins, until the onions are soft.

  2. Step 2

    Add the beetroot, turmeric, ½ tsp chilli powder and cumin. Cook for 2 mins, then pour over the coconut milk and 200ml water, bring to a simmer and gently cook for 5 mins, until reduced slightly. Season and adjust to taste with the juice from 1 lime.

  3. Step 3

    Heat the tamarind dal to packaging instructions.

  4. Step 4

    Meanwhile, make the coconut sambol. Add the chilli, red onion, remaining chilli powder and remaining lime juice to a pestle and mortar and smash together until you have a paste. Mix through the desiccated coconut and season to taste.

  5. Step 5

    Serve the beetroot curry with the dal, rotis and sambol.