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Sri Lankan red beet curry

Beets from Sri Lanka. Not the first thing you would expect. But this curry is really a national dish. An insane combination of sweet and spicy.

Cook Time
mins
Total Time
45 mins
Servings: 2 servings
Calories: 245 kcal
Course: Dinner
Cuisine: Asian , Indian

Ingredients

  • 3 3 red beets
  • 1 1 large red onion
  • 4 4 cloves garlic
  • 1 1 red chili pepper
  • 1 1 tbsp garlic
  • ½ ½ tablespoons fresh turmeric
  • 1 1 tsp fenugreek preferably unground
  • 1 1 tsp cardamom seeds preferably unground
  • 1 1 tsp cumin seeds preferably unground
  • 1 1 tsp nigella sativa preferably unground
  • 1 1 tsp cinnamon
  • 3 3 star anise
  • 200 200 ml coconut milk
  • 200 200 ml water more if needed
  • 2 2 tablespoons coconut oil
  • 1 1 handful cilantro or parsley

Instructions

    Cup of Yum
  1. Chop the onion, press the garlic, chop the pepper, grate the ginger and turmeric.
  2. Heat the pan. Roast the whole seed spices: cumin, coriander, fenugreek, nigella and cardamom.
  3. Add oil and fry the onions until translucent.
  4. Add the garlic and pepper. Mix.
  5. Add the turmeric and ginger. Mix.
  6. Add the ground spices: cinnamon.
  7. Deglaze with the water and coconut milk.
  8. Peel (if necessary) and slice the beets. Add. The beest should all be covered in liquid. Let it simmer for half an hour with the lid on.
  9. The beets should be soft know when tested with a fork. Now let it simmer another 10 to 15 minutes until the sauce thickens.
  10. Serve with a topping of fresh herbs, I had cilantro.

Nutrition Information

Calories 245kcal (12%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.