Sri Lankan Beetroot Curry

Ingredients

• Beets

  Raw

  7 beet or 574g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 clove or 9g

• Coconut oil

  1 tbsp or 14g

• Mustard seed

  Spices, ground

  2 tsp or 4g

• Coriander seed

  Spices

  1 tsp or 2g

• Basil

  Fresh

  20 leaf, whole or 10g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

• Salt

  Table

  1 tsp or 6g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Brown rice

  Long-grain, raw

  1 cup or 185g

Directions

1. ***if you are able to purchase curry leaves instead of basil leaves, do for a more authentic dish.****
2. Cook rice in water according to package directions. While rice is cooking, prepare the curry. Peel beets and cut them into matchsticks. Chop onions, slice garlic. Set aside.
3. In a large pot over medium-high heat, melt coconut oil. Add the mustard seeds, stir, and let cook for a couple minutes until they begin to pop (be careful that they do not burn!). Add the coriander, basil or curry leaves, chilies, and cinnamon, stir well, and cook for one minute until fragrant.
4. Add the onion and salt, stir to coat and cook until the onions are translucent, about 5-7 minutes. Add garlic, stir and cook one minute. Add beets and coconut milk, bring to a simmer, reduce heat and cover (make sure that the liquid is simmering very lightly, not boiling. Boiling over high heat will cause the coconut milk to split). Cook until the beets are tender, about 15-20 minutes.
5. While the curry is cooking, wash and roughly chop the cilantro. To finish the curry, squeeze in the lime juice, stir, and add more salt to balance the flavors. Add cilantro and serve immediately over rice extra lime wedges.