Beetroot Curry

Beetroot in spicy sauce with coriander seeds, ginger, chili and coconut milk

INGREDIENTS
4 people

2 large beets
1 onion
3 cloves garlic
8-10 curry leaves
1-2 fresh green chilies
10 cm ramp (pandan leaves)
5 cm Ceylon cinnamon stick
1 teaspoon ground coriander seeds
1 tsp chili powder
2 tablespoons white vinegar
1 tablespoon sugar
2 dl coconut milk
Neutral oil or coconut oil
Salt

HOW TO DO IT

Peel the beetroot and cut into small pieces or sticks of about 1 x 3 cm. Halve the onion and slice lengthwise, crush the garlic and chop finely and split the chilli. Heat a little oil in a pan and sauté the onion, garlic, curry leaves and chilli for 4-6 minutes. Add the beetroot, pandan leaves, cinnamon stick, ground coriander seeds, chilli powder, vinegar, sugar, coconut milk and season with a little salt.

Let it all simmer for 15-20 minutes until the beetroot is tender and season with salt before serving.

Serve as part of a rice & curry serving with, among others, Sri Lankan chicken curry and dhal . Or give as a side dish to other rice dishes, a fried pork chop or as a sweet and spicy alternative to the pickled beets on the Christmas table.