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Sri Lankan Beet Curry with Roasted Carrots & Coconut Peanut Sambal
2 Serving Dinner

Sri Lankan Beet Curry

with Roasted Carrots & Coconut Peanut Sambal

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
570
FAT
22g
CARBOHYDRATES
82g
PROTEIN
12g

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INGREDIENTS

  1. ½ cup jasmine rice
  2. 1 carrot, peeled and sliced into 2-inch sticks
  3. 4 scallions, trimmed and cut into 2-inch pieces
  4. 2 garlic cloves, peeled and minced
  5. 1 oz fresh ginger, peeled and minced
  6. 1 yellow onion, peeled and diced
  7. 1 tbsp curry powder
  8. 1 tbsp tomato powder
  9. 2 red beets, peeled and diced into ½-inch cubes
  10. 5.5 oz coconut milk
  11. 2 tbsp peanuts
  12. 1 lime, zested and juiced
  13. 1 red Fresno chile, diced
  14. 2 tbsp toasted coconut
  15. 2 tsp vegetable oil*
  16. Salt*
  17. *Not included
  18. For full ingredient list, see Nutrition.
Allergens: peanut, tree nut (coconut)
Tools: Small nonstick skillet, Medium saucepan, Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
570
FAT
22g
CARBOHYDRATES
82g
PROTEIN
12g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F and position oven rack at the top. In a small saucepan, combine jasmine rice, 1 cup water, and a pinch of salt, and heat on the stove. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes.

2
Roast the carrot and scallion

Add carrot, scallion, 1 tsp vegetable 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.

3
Make the beet curry

Heat 1 tsp vegetable oil in a medium saucepan over medium-low heat. Add garlic, ginger, and 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 beet, coconut milk, ½ cup water, and ½ tsp salt and bring to a boil. Reduce to a simmer, and cook until beets are tender, 12 to 15 minutes.

4
Make the Sambal

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

5
Serve

Divide the rice and Sri Lankan beet curry between bowls. Top with roasted carrot and scallion, and serve with coconut peanut sambal. Bon appétit!

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