Back to 4 servings 3 medium beets, golden or pink; golden keeps the curry from turning pink 1 tablespoon neutral oil, such as avocado or vegetable oil 1 teaspoon mustard seeds, cumin seeds can be used instead 1 medium red onion, finely chopped 2 cloves garlic, minced 1 inch piece fresh ginger, peeled and minced 3 medium tomatoes, chopped; a 14 oz can of diced tomatoes also works 0.5 teaspoon turmeric 0.5 to 1 teaspoon cayenne pepper, less for a milder curry 1 tablespoon curry powder, use more if you like, as curry powders vary in flavor 14 oz coconut milk, canned, or thick homemade salt, to taste 2 tablespoons cilantro, chopped, optional
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1 Step 1: Heat the oven to 450°F (230°C) and line a baking sheet with foil. Scrub the beets, spray them lightly with cooking spray, and roast 30 to 40 minutes until a knife slides cleanly through the center.2 Step 2: Let the beets cool until they are easy to handle, then peel them (the skins should rub off) and slice them. Set aside.3 Step 3: Heat the oil in a saucepan over medium heat. Add the mustard seeds and cook until they sputter, about 30 seconds.4 Step 4: Add the onion and cook 4 to 5 minutes until softened, then stir in the garlic and ginger for 1 minute.5 Step 5: Add the tomatoes, turmeric and cayenne and cook over medium heat until the tomatoes are soft and pulpy, about 5 to 7 minutes. Do not overcook, or they lose their sweetness.6 Step 6: Stir in the sliced beets, curry powder and coconut milk, and season with salt. Warm gently over low heat.7 Step 7: Turn off the heat before the curry reaches a boil, since boiling can make the coconut milk split or turn grainy.8 Step 8: Garnish with cilantro and serve hot with rice.getsaucepan.com/r/bc1d6aae-8348-5f88-9e0a-d817e5260ec1
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