Sri Lankan Beet Curry

Preheat the oven to 425° and position oven rack at the top of the oven. Bring a large pot of salted water to a boil for the noodles. Peel and mince the garlic. Peel and mince the ginger. Peel and dice the onion. Peel the carrot and slice into 2 inch sticks. Zest and juice the lime. Dice the red Fresno chile. Trim scallions and slice into 2 inch pieces. Peel and dice the beet into ½ inch cubes.

Add sliced carrot, sliced scallion, 1 tsp vege- table oil, and a pinch of salt to a baking sheet, and toss. Roast until carrots are tender and scallions begin to brown, 10 to 12 minutes.

Once the water in the large pot is boiling, add rice noodles and cook until tender, 13 to 15 minutes. Drain noodles and rinse under cool water to stop the cooking process. TIP: We suggest tasting your noodles at 13 minutes, as they can get easily overcooked.

Heat 1 tsp vegetable oil in a medium saucepan over medium-low heat. Add minced garlic, minced ginger, and diced onion, and cook until onions are translucent, 6 to 8 minutes. Add curry powder and tomato powder and cook until spices become fragrant, 1 to 2 minutes. Add diced beet, coconut milk, ½ cup water and ½ tsp salt. Bring to a boil, reduce to a simmer, and cook until beets are tender, 12 to 15 minutes. Add cooked rice noodles to the saucepan, stir to combine, and turn off the heat.

Add peanuts to a small nonstick skillet over medium heat and cook until they begin to turn golden brown, 2 to 3 minutes. Place toasted peanuts in a small bowl. Add lime zest, lime juice, diced chile, toasted coconut, and a pinch of salt, and stir the coconut peanut sambal. TIP: If you are sensitive to spice, start with a small amount of the diced chile and add more if desired.

Divide the Sri Lankan beet curry noodles between bowls. Top with roasted carrots and scallions. Serve with coconut peanut sambal. Bon appétit!