Sri Lankan Coconut Beet Curry
Julienned beets with a warm nutty flavor from the spices and creamy texture from the coconut milk.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Vegetable
- Cuisine: Sri Lankan
Ingredients
Scale
- 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.
Find it online: https://eatwellenjoylife.com/sri-lankan-coconut-beet-curry/