Sri Lankan Beet Curry
with Roasted Carrots & Coconut Peanut Sambal
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- ½ cup jasmine rice
- 1 carrot, peeled and sliced into 2-inch sticks
- 4 scallions, trimmed and cut into 2-inch pieces
- 2 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 1 yellow onion, peeled and diced
- 1 tbsp curry powder
- 1 tbsp tomato powder
- 2 red beets, peeled and diced into ½-inch cubes
- 5.5 oz coconut milk
- 2 tbsp peanuts
- 1 lime, zested and juiced
- 1 red Fresno chile, diced
- 2 tbsp toasted coconut
- 2 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
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.
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.
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.
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.
Divide the rice and Sri Lankan beet curry between bowls. Top with roasted carrot and scallion, and serve with coconut peanut sambal. Bon appétit!