4 Servings 45 min Cook
7 Beet (2" dia) Beets
1 Large Onions
3 Clove Garlic
1 Tbsp Coconut Oil
2 Tsp Mustard Seed
1 Tsp Coriander Seed
20 Leaf, whole Basil
2 Pepper Green Peppers
1 Piece Cinnamon Sticks
1 Tsp Salt
1 3/4 Cup Coconut Milk
1 Fruit (2" dia) Limes
4 Cup Fresh Cilantro
1 Cup Brown Rice
***if you are able to purchase curry leaves instead of basil leaves, do for a more authentic dish.
****
Cook rice in water according to package directions.
While rice is cooking, prepare the curry.
Peel beets and cut them into matchsticks.
Chop onions, slice garlic.
Set aside.
In a large pot over medium-high heat, melt coconut oil.
Add the mustard seeds, stir, and let cook for a couple minutes until they begin to pop (be careful that they do not burn!).
Add the coriander, basil or curry leaves, chilies, and cinnamon, stir well, and cook for one minute until fragrant.
Add the onion and salt, stir to coat and cook until the onions are translucent, about 5-7 minutes.
Add garlic, stir and cook one minute.
Add beets and coconut milk, bring to a simmer, reduce heat and cover (make sure that the liquid is simmering very lightly, not boiling.
Boiling over high heat will cause the coconut milk to split).
Cook until the beets are tender, about 15-20 minutes.
While the curry is cooking, wash and roughly chop the cilantro.
To finish the curry, squeeze in the lime juice, stir, and add more salt to balance the flavors.
Add cilantro and serve immediately over rice extra lime wedges.
