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The Eclectic Kitchen - Crystal Cartier

food photographer los angeles specializing in food and people photography

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Sri Lankan Beet Curry

November 15, 2017 by Crystal Leave a Comment

My toddler daughter and I were recently invited to an authentic Sri Lankan dinner party. We had a blast and the food and company were so delightful! I’ve teamed up with my friend Yasara who hosted us to bring you a delicious and super nutritious Sri Lankan dish. Not to mention this Sri Lankan beet curry looks like little ruby jewels of goodness. Thanks Yasara for a beautiful day of food and fun!

Also, Sri Lankans eat with their hands to blend the food and flavors which is just about a dream come true to me. It really brings a new experience to food adding the tactile experience with your hands. I think it makes for a deeper level of appreciation for flavor and nourishment.

As a bonus, the powdered coconut milk used in this recipe also makes a delicious and creamy dairy-free coffee creamer that you can easily take on the go!

Dark-skinned woman's hand peeling a red onion. Sliced red onion and curry powder on dark handmade plate. Turmeric powder, peppercorns and fresh curry leaves in dark handmade bowl.Dark-skinned woman's hands slicing red beets.Turmeric, red onion, curry powder and peppercorn ingredient shot on dark handmade dishes.Dark-skinned woman's hand sprinkling turmeric over pan of beet curry.Sri Lankan vegan beet curry in metal panDark-skinned woman eating Sri Lankan beet curry with her hand.

 Dark-skinned woman eating Sri Lankan beet curry with her hand.
Sri Lankan Beet Curry
 
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A nutritious, delicious, and simply gorgeous authentic Sri Lankan beet dish. Dig in!
Author: Crystal Cartier
Recipe type: Entrée, Side
Cuisine: Vegan, Sri Lankan
Ingredients
  • 2-3 red beets with tops, peeled and sliced beets into slim chunks - chop leaves
  • ½ onion, sliced thin
  • 3 cloves garlic, chopped
  • 2 teaspoons coconut milk powder
  • ½+ teaspoon turmeric
  • ½+ teaspoon un-roasted curry powder
  • salt
  • pepper
  • 3-4 fresh curry leaves
  • coconut oil to sauté
Instructions
  1. Heat coconut oil on medium heat in a skillet.
  2. Add the onions and garlic and sauté until lightly browned.
  3. Add beets and stir.
  4. Stir in coconut milk powder, turmeric and curry powder.
  5. Add curry leaves then salt and pepper to taste. Stir thoroughly.
  6. Lower heat, cover and cook for 10-15 minutes. Taste and adjust seasoning ti your preference.
  7. Once the beets become a bit soft, add the beet leaves and cook them down a bit.
  8. Turn off the heat and let sit for 5 minutes or so before giving them a final stir and serving! ENJOY!!!
3.5.3229

Filed Under: appetizers, entrées, gluten-free, healthy, lifestyle photography, recipes, sides, vegan, vegetarian Tagged With: food photographer, food photography, gluten free, healthy, recipe, sri lankan, vegan, vegetables

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