Sri Lankan red beet curry (vegan)

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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 curry or 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 broth and jyst a bit of 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. Don’t buy beets unlees you’re sure they are organic and non-GMO.

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.

Coconut oil

This dish is usually made with coconut oil. Take a pure oil, cold-pressed, unrefined and ‘extra virgin’. A real coconut oil should still taste a bit like coconut, if not: it has been processed. My favorite is the coconut oil from The White Pearl, but I’m not sure its available in other countries. This extra virgin coconutoil from Nutiva is preferred bij MM.

What kind of pan?

I used to make my curries in a cast iron skillet. As you can see in the picture. Since I follow the Medical Medium protocol I use a ceramic non-stick pan. Medical Medium recommends GreenLife (large: 12 inch or medium: 8 and 10 inch ).

Other curry recipes

FAQs

Sri Lankan red beet curry

Marjolein

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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.

Rate Print

Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings 2 servings

Calories 428

Equipment

• ceramic non-stick pan with lid
• or large ceramic non-stick pan with lid

Ingredients

 

1x2x3x

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

Notes

Great as a side dish, to combine with another curry.

Nutrition

Calories: 428kcal | Carbohydrates: 29g | Protein: 7g | Fat: 35g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 917mg | Fiber: 7g | Sugar: 12g | Vitamin A: 413IU | Vitamin C: 48mg | Calcium: 111mg | Iron: 7mg

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Disclaimer

I’m a Medical Medium® follower and a home cook. I’m not affiliated with Medical Medium® and I’m not a doctor or a Medical Medium® practitioner – I simply enjoy creating colorful recipes that spread joy and inspire you to make the most of your meals, even with all the restrictions our diet may have.

If you notice anything incorrect or missing, please leave a comment below this post or send me a DM on Facebook or Instagram.

More info

Medical Medium and red beets

More and more beets are GMO, that is the main reason to avoid them. Especially in the US it’s hard to find organic and non-GMO. But I’m in Europe where it’s a bit easier to find the right beets. So, personally I do eat them based on the following:

1. Revised and Expanded edition of the first book (page 252): “So far, GMO beets are mostly reserved for making processed beet sugar … This is different from grating fresh, organic beets over your salad, or juicing fresh beets. If you stick to organic, most whole beets that you buy in the produce section at your local natural market or at the farmers’ market are safe to consume.”
2. But, just know that when it comes to healing the liver, you can do better (like pitaya, wild blueberries, asparagus, Brussel sprouts and even apples). Liver rescue book (page 242/243): “You don’t have to stop eating beets if you like them. Just know you’re not eating them for your liver. What organic, non-GMO beets offer are a variety of trace minerals, vitamins, antioxidants, and other phytochemicals, as well as valuable glucose that can be helpful for providing overall energy and healing throughout the whole body. (Do beware of GMO beets; they are destructive.)”
3. Revised and Expanded edition of the first book: mentioned as healing food for PTSD (page 163).
4. Brainsaver book: listed for brain cell foods under ‘vegetables’ (section beginning on page 437, listing on page 444).
5. The official MM website: great recipe for borscht with red beets.