Braised Beetroot Curry

I will come clean and admit that I am one of those people who loves beetroot in basically all iterations of it. Curried, roasted, steamed, pickled, brined -- you name it, I am there! This form however, which is so very Sri Lankan, is perhaps my favourite way of eating beetroot. Dare I say, this is perhaps the best way to introduce or reintroduce beetroot in to your diet. No more muddy tasting beetroot here -- just sweet, earthy, red goodness. The recipe is straightforward, and honestly for once I don't have any additional notes to make before we begin

Ingredients

• 350g beetroot cut into strips

• 375ml coconut milk

• 15g coconut oil

• 1/2 tsp fenugreek seeds (optional)

• 1 sprig curry leaves

• 2 tsp minced ginger

• 4 garlic cloves, chopped

• 3cm pandan leaf

• 3cm cinnamon bark

• 2 small green chilies chopped

• 100g onion, chopped

• 1.5 tsp chilie powder

• 2 tsp unroasted curry powder

• 1 tsp turmeric

• 1.5 tsp cumin powder

• Water

• Salt to taste

Method

Prep all ingredients and cut the beetroot into thin strips. It is important to cut the beetroot this way to ensure it braises correctly,

Add in the coconut oil and have the coconut milk ready. Add in the salt, followed by the hard aromatics and also the the spices before you place this onto a medium flame.

Fry everything together or about 3 minutes or so. Maintaining a medium flame, add in the coconut milk. If the beetroot looks dry, add in the water as needed to just barely cover the beetroot.

Let the beetroot braise for about 15 minutes until the sauce thickens and the water evaporates, and the beetroot becomes shiny and glossy with the sheen of the oil.

At this stage, check for salt and turn the heat off. The curry sauce/gracy is supposed to be thick and cling to the beetroot.

Serve with your other favourite curries! And that's how simple and delicious it is