Sri Lankan red beet curry – vegan, paleo and Medical Medium

dinner

curry | side dish

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Beets may not be the first dish you think of when you think of Sri Lanka. However, you can easily expect this side dish next to your lamb stew. The base of the curry is not very spicy but tends towards sweet. And that combines perfectly with the taste of beets.

You simmer the beets in coconut milk. But don’t use too much coconut, it’s mainly to create extra creaminess that the coconut milk gives.

Beets

I use fresh beets. You add raw beetroot when you have finished preparing the sauce. Cut the beetroot in thin slices ( no more than half an inch). Cook them with lid on in the sauce. When the slices are soft you can remove the lid and let the sauce thicken.

Star anise

The recipe use star anise. I love it, but the taste can be quite intense. If you don’t like it that much or if you want it a bit less, just use less.

Nigella

Nigella sativa, also known as black cumin, may be somewhat unknown, but that’s very undeserved. It’s a very aromatic seed. And it works very well in sweeter curries. Despite its nickname, it has little to do with cumin.

Sri Lankan red beet curry

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Beets from Sri Lanka. Not the first thing you would expect. But this curry is really a national dish. An insane combination of sweet and spicy.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings 2 servings

Calories 245

Course dinner

Dish curry, side dish

Cuisine Asian, Indian, Srilankan

Equipment

• medium/large cast iron skillet with lid
• or large ceramic non-stick pan with lid

Ingredients

 

1x2x3x

• 3 red beets
• 1 large red onion
• 4 cloves garlic
• 1 red chili pepper
• 1 tbsp garlic
• ½ tablespoons fresh turmeric
• 1 tsp fenugreek preferably unground
• 1 tsp cardamom seeds preferably unground
• 1 tsp cumin seeds preferably unground
• 1 tsp nigella sativa preferably unground
• 1 tsp cinnamon
• 3 star anise
• 200 ml coconut milk
• 200 ml water more if needed
• 2 tablespoons coconut oil
• 1 handful cilantro or parsley

Instructions

• Chop the onion, press the garlic, chop the pepper, grate the ginger and turmeric.
• Heat the pan. Roast the whole seed spices: cumin, coriander, fenugreek, nigella and cardamom.
• Add oil and fry the onions until translucent.
• Add the garlic and pepper. Mix.
• Add the turmeric and ginger. Mix.
• Add the ground spices: cinnamon.
• Deglaze with the water and coconut milk.
• Peel (if necessary) and slice the beets. Add. The beest should all be covered in liquid. Let it simmer for half an hour with the lid on.
• The beets should be soft know when tested with a fork. Now let it simmer another 10 to 15 minutes until the sauce thickens.
• Serve with a topping of fresh herbs, I had cilantro.

Nutrition

Calories: 245kcal

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