Sri Lankan Beetroot Curry with Kale Mallung

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1. 1Step 1: Peel beets and cut them into matchsticks. Chop onions, slice garlic. Set aside.
2. 2Step 2: In a large pot over medium-high heat, melt coconut oil. Add the mustard seeds, stir, and let cook for a couple minutes until they begin to pop (be careful that they do not burn!). Add the coriander, curry leaves, chilies, and cinnamon, stir well, and cook for one minute until fragrant. Add the onion and salt, stir to coat and cook until the onions are translucent, about 5-7 minutes. Add garlic, stir and cook one minute. Add beets and coconut milk, bring to a simmer, reduce heat and cover (make sure that the liquid is simmering very lightly, not boiling. Boiling over high heat will cause the coconut milk to split). Cook until the beets are tender, about 15-20 minutes.
3. 3Step 3: While the curry is cooking, wash and roughly chop the cilantro.
4. 4Step 4: To finish the curry, squeeze in the lime juice, stir, and add more salt to balance the flavours. Add cilantro and serve immediately over rice with the kale mallung and extra lime wedges.
5. 5Step 5: Combine desiccated coconut and coconut water in a small bowl and let soak for about 30 minutes.
6. 6Step 6: Slice onion in thin sections. Mince chili. Wash kale and spin dry. Remove any tough ribs, stack leaves and cut into thin ribbons. Set aside.
7. 7Step 7: In a large, dry pot over medium heat, add the onions, salt and cumin. Stir often, letting the onions soften in the pan. Add a couple tablespoons of the liquid from the soaking coconut if the pot becomes too dry (reserve as much liquid as you can, however). After about 8-10 minutes, add the kale and the coconut mixture. Stir to coat, and quickly cover the pot with a lid so that the kale steams inside. Wait just 30-60 seconds – the kale is ready when it is bright green and tender. Remove from heat and squeeze in the lime juice. Season to taste. Serve warm or at room temperature.