Sri Lankan Beetroot Curry with Coconut Milk

Ingredients and method

Ingredients

• 1 pound red beets, scrubbed, peeled and cut into 1/4-inch-thick short sticks
• 1 tablespoon coconut oil or neutral vegetable oil
• 1/2 teaspoon brown or black mustard seeds
• 1/8 teaspoon fenugreek seeds, optional
• 1 small cinnamon stick, about 2 inches, preferably Ceylon cinnamon
• 8–10 fresh or frozen curry leaves, thawed and dried
• 1/3 US cup finely chopped yellow onion
• 3 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons Sri Lankan unroasted curry powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon fine salt, plus more to taste
• 2 teaspoons distilled white vinegar
• 1/4 US cup water, plus spoonfuls as needed
• 2/3 US cup unsweetened full-fat canned coconut milk, stirred smooth
• 1/3 US cup water, for diluting the coconut milk

Method

1. Heat the oil in a saucepan over medium heat. Add mustard seeds; when they begin to pop, lower the heat and carefully add fenugreek, cinnamon and the dried curry leaves. Stir briefly, then add onion and garlic and cook until softened.
2. Add the beets, red pepper flakes, curry powder, turmeric and salt. Stir to coat. Pour in the vinegar and the first 1/4 cup water. Cover and cook at a gentle simmer, stirring occasionally.
3. Check the liquid regularly. If the bottom is nearly dry while the beet centers are still hard, add a tablespoon or two of water and cover again. Continue until a knife enters a thick beet strip with only slight resistance.
4. Mix the canned coconut milk with the remaining 1/3 cup water and stir it in. Simmer uncovered, stirring occasionally, until the beets are fully tender and the sauce lightly coats them. Lower the heat if the sauce boils violently.
5. Remove the cinnamon. Taste a cooled spoonful and adjust salt. Serve with rice and another curry; chill leftovers promptly.