Sri Lankan Ruby Beetroot & Cashew Curry
This vibrant dish is a sensory celebration, blending the earthy sweetness of beets with creamy coconut and toasted cashews. It's a unique departure from standard curries, offering a striking color and a perfect balance of spice and crunch for Week 34.
Ingredients
- Fresh beetroots500 g
- Raw cashews100 g
- Coconut milk400 ml
- Red onion1 pcs
- Garlic cloves3 pcs
- Fresh ginger, minced1 tbsp
- Curry leaves1 sprig
- Cinnamon stick1 pcs
- Roasted curry powder2 tbsp
- Turmeric powder1 tsp
- Green chilies, slit2 pcs
- Basmati rice300 g
- Fresh lime juice1 tbsp
Instructions
Peel the beetroots and cut them into thin batons. Soak the raw cashews in warm water for about 15 minutes to soften slightly.
In a large pot, heat oil over medium heat. Sauté the chopped red onion, minced garlic, ginger, curry leaves, and the cinnamon stick until fragrant and the onion is translucent.
Add the roasted curry powder, turmeric, and green chilies to the pot. Stir for 1 minute to release the essential oils without burning the spices.
Stir in the beetroot batons and drained cashews. Pour in the coconut milk. Reduce heat to low-medium, cover, and simmer for 20-25 minutes until the beetroots are tender but still have a slight bite.
While the curry simmers, rinse the basmati rice and cook it according to package instructions until fluffy.
Remove the cinnamon stick. Stir in the lime juice and salt to taste. Serve the deep ruby curry over a bed of warm basmati rice.
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