Sri Lankan Beetroot Curry

Ingredients

• 1½ lb beetroot, peeled and cut into thin batons
• 1 onion, sliced
• 4 cloves garlic, sliced
• 1 sprig curry leaves
• 1 piece pandan leaf
• 2 green chilies, slit
• 1 tsp unroasted curry powder
• ½ tsp turmeric
• 1 cinnamon stick
• 1 cup coconut milk
• 2 tbsp coconut oil
• 1 tbsp lime juice

Method

1. Heat the coconut oil and fry the curry leaves, pandan, cinnamon, onion, garlic, and green chilies until the onion softens, 5 minutes.
2. Add the beetroot batons with the curry powder, turmeric, and salt, and stir to coat every piece in the spiced oil.
3. Add ½ cup water, cover, and cook 12 minutes until the beetroot is tender but still has a slight bite — mushy beetroot curry is a missed opportunity.
4. Pour in the coconut milk and simmer uncovered 6 minutes until the sauce thickens and turns an alarming magenta.
5. Finish with lime juice off the heat and serve as part of a rice-and-curry spread.