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Beetroot Curry

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    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.

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    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

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    Beetroot Curry

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