Beetroot Curry
This surprising curry is a popular dish in Sri Lanka where it’s served alongside rice, daal, and other curries. Like all good curries, this one will give your spice rack a workout.
1 Tbsp (15 mL) coconut oil
1 yellow onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp (5 mL) black mustard seeds
1 tsp (5 mL) cumin seeds
1 lb (450 g) red beets (about 4 medium), cut into 1/2 in (1.25 cm) cubes
1 cup (250 mL) coconut milk
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) minced ginger
1 cinnamon stick
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) cayenne powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) coconut sugar or other raw-style sugar of choice
In heavy-bottom saucepan, heat oil over medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic, mustard seeds, and cumin seeds; cook for 30 seconds or until fragrant. Add remaining ingredients, bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes, or until beets are tender, stirring occasionally.
Serves 6.
Each serving contains: 140 calories; 2 g protein; 10 g total fat (9 g sat. fat, 0 g trans fat); 11 g total carbohydrates (7 g sugars, 3 g fibre); 161 mg sodium
source: "The Beet Goes On", alive #375, January 2014
Beetroot Curry
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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