Beet and Coconut Milk Curry
What Started it all:
Lamb, Beet, coconut milk, skillet
This vegetarian curry is a delightful combination of earthy beets and creamy coconut milk, creating a rich and flavorful dish. It’s a perfect hearty meal for four people.
Ingredients
- 4 medium beets, peeled and diced
- 1 can (400ml) coconut milk
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Cooked rice or naan bread for serving
Instructions
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the diced beets to the skillet and cook for 5 minutes, stirring occasionally.
- Srpeinkle the cumin, coriander, and turmeric over the beets, stirring to coat evenly.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cover the skillet and let the curry simmer for 20-25 minutes, or until the beets are tender.
- Season with salt and pepper to taste.
- Serve the beet and coconut milk curry over cooked rice or with warm naan bread.