Thursday, April 3, 2014

Beet Curry - Sri Lankan Style (Throwback Thursday)


Original Beet Curry Photo 2012
Do you like beets?  I love beets. Well, I was introduced to beets in a curry so with all the amazing spices and flavors, it's an outstanding way to eat them. Now you can create these beets the simple way by buying a can of beets like I did here. This is actually my mother's recipe and that's how she made the dish so I don't question her method.  All I care about is the final dish and flavor so if she says uses can beets... I use can beets.  I'm a sucker for an easy dish anyway.... the the less I have to actually prep a dish all the better for me (no beet stained hands and cutting board here).  If you don't like beets, but love curry try this dish. You may never look at those "controversial" beets the same again.

1 (15oz) can beets (reserve 1/2 cup of beet juice)
12-15 curry leaves
1 medium onion chopped
1-2 green chilies sliced
1 cinnamon stick
1/2 tsp of fennugreek seeds
1/2 tsp of mustard seeds
1/4 tsp of turmeric
red chili powder to taste
1/2 tsp curry powder
1/2 tsp sugar
1/2 tsp of vinegar
salt to taste
1/2 cup of coconut milk (or cow's milk if you prefer)

 Heat 1 tsp of canola oil in a pan on medium high heat. When oil is hot, add the curry leaves, cinnamon stick, mustard seeds and fennugreek seeds for 30 seconds. Then add the onions and green chilies.  Saute for 2-3 minutes.

Then add the curry powder, turmeric, chili powder, sugar, salt and canned beets.  Fry for a few seconds.

 Add the beet canning liquid, vinegar and coconut milk. Bring curry to a simmer and cook for 2-3 minutes. Taste for seasoning and your dish is done. Serve with rice and mild curries like lentils. Enjoy.

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