This Coconut Beet Curry is an incredibly tasty side dish that is also cleansing to the liver and the digestive tract. The julienned beets have a warm nutty flavor from the spices and creamy texture from the coconut milk. It’s easy to make and even people who don’t like beets enjoy it!
I have been looking forward to sharing this recipe since I returned from Sri Lanka. Many days we ordered the generic “rice and curry”, which means a variety of little veggie bowl concoctions and rice. They almost always included Beet Curry. I wanted to create this recipe for you, and so I could experience it again. I know many people don’t like beets but this dish has a warm nutty flavor from the spices and a creamy texture from the coconut milk.
We had a memorable stay in a beautifully located “villa” overlooking an expanse of rice paddies. The family owners were warm and friendly. I was excited to join them in the kitchen to make our dinner.
The Sri Lankan people make coconut milk fresh every day. They have a special tool (you can see it below) to scrape the coconut out of the shell. They mix it with water either by hand or in a blender and squeeze out the milk. The first “squeeze” is the whole milk and the second “squeeze” is the light milk.
Here you can see me making the coconut milk in the kitchen of this beautiful tranquil place. Also a photo of our “villa”
Not only does this recipe taste delicious but it also supports our liver.
Beets stimulate the production of bile and decongests the liver. Beets are rich in betaine, which restores liver cell function and protects the liver and bile ducts. Betaine is essential for proper liver function, fat metabolism and helps promote the flow of bile. Betaine can actually help protect the liver from the impact of alcohol on the liver, making beets (or betaine) an excellent food for detoxification.
The cumin seeds support digestion, bile flow and enzyme production. Fenugreek seeds cleanse the bile ducts.
The recipe has only a few ingredients: beets, coconut oil, shallots, spices, salt and coconut milk. 
Peel the beets. Use your Mandoline to julienne the beets. If you don’t have one use your chef’s knife. Start by cutting the beets in half lengthwise. Put the cut side down and cut into thin slices. Stack a few slices on top of each other and slice again lengthwise. You will end up with thin matchsticks.
Have your spices measured out and everything cut before you begin. Cook the beets in light coconut milk and add in a tablespoon of whole coconut milk at the end if you have it on hand. It makes it a little creamier, but it will be delicious without it too!
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Please let me know how you like this recipe in the comments! I appreciate your feedback so much. Let me know what you’re eating this summer, please. ♥
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Sri Lankan Coconut Beet Curry
- Total Time: 45 mins
- Yield: 4 1x
Description
Julienned beets with a warm nutty flavor from the spices and creamy texture from the coconut milk.
Ingredients
- 2 cups beets (about 3 small beets), julienned
- 1 tablespoon coconut oil
- 2 shallots, thinly sliced
- ¼ teaspoon fenugreek seeds (optional)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon Celtic sea salt
- ½ cup light coconut milk plus 1 tablespoon whole coconut milk (optional)
Instructions
- Peel the beets. Use your mandolin to julienne the beets.
- If you don’t have one use your chef’s knife: Start by cutting the beet in half lengthwise. Put the cut side down and cut into thin slices. Stack a few slices on top of each other and slice again lengthwise. You will end up with thin matchsticks.
- Heat the coconut oil in a sauté pan on medium. When the oil is hot add the fenugreek seeds, mustard seeds and cumin seeds.
- As soon as the mustard seeds start popping, about 30 seconds, add the shallots, Stir to coat with the spices.
- Turn the heat down to low, add salt and sauté until the shallots are soft and beginning to brown, about 3 minutes, stirring occasionally.
- Add the julienned beets, stir to coat with the spices. Add light coconut milk.
- Simmer on medium low, covered, for 10 minutes or until the beets are tender but not soft.
- Turn off the heat, finish with 1 tablespoons of whole coconut milk if using.
- Serve immediately.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Vegetable
- Cuisine: Sri Lankan
Make beets this way for yourself and see how delicious they are!
Love,
Ingrid
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