Sri Lankan Beetroot Curry

Ingredients

• Beets

  Raw

  8 beet or 656g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 clove or 12g

• 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

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Salt

  Table

  1 tsp or 6g

• Coconut milk

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

  2 cup or 452g

• 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 available, use curry leaves instead of basil leaves for a more authentic dish.
2. Cook the rice according to package instructions. While the rice is cooking, prepare the curry by peeling and cutting the beets into matchsticks, chopping the onions, and slicing the garlic.
3. In a large pot over medium-high heat, melt the coconut oil. Add the mustard seeds and cook until they begin to pop, about 2 minutes. Stir in the coriander, basil or curry leaves, chilies, and cinnamon, and cook for 1 minute until fragrant.
4. Add the onion and salt, stirring to coat, and cook until the onions are translucent, about 5-7 minutes. Add the garlic and cook for 1 more minute.
5. Add the beets and coconut milk, bring to a simmer, reduce the heat, and cover. Ensure the liquid is simmering lightly, not boiling, to prevent the coconut milk from splitting. Cook until the beets are tender, about 15-20 minutes.
6. While the curry is cooking, wash and roughly chop the cilantro. To finish the curry, squeeze in the lime juice, stir, and adjust the salt to taste. Add the cilantro and serve immediately over rice with extra lime wedges.