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image of beetroot curry

Warm beetroot curry salad

Sweet, spicy nutritious dry tempered beet curry as salad
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Sri Lankan
Ingredients Method

Ingredients
  

  • 4 medium size beetroots boiled, peeled, and julienned
  • 1 tsp of mustard seeds
  • 3 tbsp of red curry powder
  • 1/2 tsp of cumin powder
  • 1/2 cup of thick coconut cream.
  • 1 medium onion
  • 1 tomato
  • 2 green chili peppers
  • 2 curry leaves
  • 2 pieces of pandan leaves
  • 1 inch stick of cinnamon
  • 1 inch piece of ginger
  • 2 cloves of garlic
  • 1 tbsp of oil
  • salt to taste

Method
 

  1. Boil, peel, and grate beets into thin shreds. Slicing or julienning is also an option. mix with curry powder and salt set aside.
  2. Add tablespoon of coconut oil into heavy bottomed skillet. Heat on high and add mustard seeds and stick of cinnamon. When fragrant and sliced onion, ginger garlic green chili and curry leaves. fry for a few seconds.
  3. Add beetroots and coconut milk and pandan leaves. Give everything a gentle mix. cover and simmer on low for 10 to 15 minutes.
  4. Taste and adjust the seasonig. cook until sauce is almost absorbed.
  5. squeeze half of a lime before serving.