Steps
- Peel 2 medium red beets and cut into strips ½in / 1cm thick. Heat 1 tablespoon of coconut oil in a saucepan over medium heat and add ½ teaspoon of black mustard seeds.
- When they pop, add ⅛ teaspoon of fenugreek seeds, 2 pieces of Ceylon cinnamon, each 3in / 7.5cm long, and 2 dried red chilies, deseeded and broken up.
- Add the leaves from 1 large sprig of curry leaves and ½ pandan leaf, torn into pieces. Stir in 4 finely chopped garlic cloves and ⅓ cup of finely chopped yellow onion; cook until the garlic starts to turn golden.
- Add the beets, 2 teaspoons of unroasted Sri Lankan curry powder, ¼ teaspoon of turmeric, and ¾ teaspoon of salt. Stir to coat, then add 2 teaspoons of white vinegar and 2 tablespoons of water.
- Cover and cook over low heat for 10 minutes. Stir, add water if dry, and cook covered for another 10 minutes, until nearly tender.
- Add ⅔ cup of canned coconut milk and ⅓ cup of water. Adjust the salt and simmer uncovered over medium heat for about 10 minutes, until tender and the sauce thickens.