Beetroot Curry

This one comes from My Sri Lanka with Peter Kuruvita. Always loving beetroot I thought this one look very interesting.

Ingredients

1 large red onion, peeled and finely chopped
2 garlic, peeled and finely chopped
1 green chilli
1 5cm piece pandan
1 sprig curry leaves
½ kilo beetroots, tops removed, peeled and cubed
1 tsp chilli powder
1 tsp coriander powder
Salt
1 cinnamon sticks, washed and broken up
2 tbsp ghee
Oil
1 tsp sugar
3 tsp white vinegar
300ml coconut milk
100ml coconut cream, plus extra to serve

Preparation

Place the beetroot, chilli powder, coriander, salt and cinnamon sticks chilli, pandans leaves and curry leaves in a bowl and set aside

Heat the oil in a separate pot over medium heat and add the onions and garlic. Fry until translucent, stirring occasionally

Add the beetroot mixture, sugar and vinegar and stir to combine.

Add the coconut milk and leave to cook for 50-75 minutes, or until the gravy has reduced. To test if the curry has completely cooked, stick a knife through a piece of beetroot. It should fall apart quite easily but still have a slight crunch to it.

Check the taste of the curry. If there is too much vinegar, add a bit more sugar to balance it.

Add the coconut cream and stir to combine. Leave to cook until the sauce is thick and glossy.

Remove from heat and serve with a little extra coconut cream drizzled over the top.