Beetroot Curry

Inspired by the Sri Lankan recipe, this beetroot curry gives a punch of flavor and sweetness that is sure to surprise you. This recipe is simple and quick and packed with flavors, spicy, sweet, and refreshing.

Ingredients:

Beets 2 whole, julienned ⅛ in  

Yellow or white onion ¼ sliced thinly

Garlic 2 cloves minced

Olive oil ⅓ tbsp

Curry powder ½ tsp

Turmeric powder ¼ tsp

Cayenne powder ¼ tsp

Salt to taste

Coconut milk ½ cup

Cilantro, finely chopped

Lime

Directions

Cut off the ends of the beets and peel. Julienne into 1/8in pieces.

Take ¼ of medium sized onion and thinly slice.

Mince 2 cloves of garlic

Add olive oil to a sauce pan over medium heat and add cut beets, onion and garlic. Add curry powder, turmeric, cayenne powder and salt. Mix until beets are well coated.

Add ½ cup of coconut milk and a ⅛ cup of water. Bring to a simmer and cook for 5 minutes covered.

Uncover and cook for 5-10 more minutes until beets are al dente. Don’t cook to much because we don’t want the beets mushy.

Turn of heat and serve.
Garnish with cilantro and lime. 

This dish pairs well with rice and a peeled carrot salad.