Sweet beets swathed in a rich curry sauce—this is sure to become the hit of the holiday table. It’s also the ultimate make-ahead dish, as the flavor gets only better after a day or two of lingering in the fridge.
Chef’s Tip: If your beets come with their greens, go ahead and wash a few of them, then chop and toss them into the curry toward the end of cooking for an extra punch of nutrition.
Ingredients
1 tbsp coconut or canola oil
1 yellow onion, chopped
½ tsp salt
2 lbs beets (about 8 medium-size), peeled and cut into 1/4-inch cubes
3 garlic cloves, chopped
1½ tsp ground coriander
1 tsp turmeric
1 tsp cumin
½ tsp cinnamon
½ tsp cayenne powder
¼ tsp black pepper
1¼ cups full-fat coconut milk
2 tbsp rice vinegar or cider vinegar
2 tsp sugar
Directions
In a large saucepan, heat oil over medium heat. Add onion and salt; cook until softened and beginning to brown, about 6 minutes. Add beets, garlic, and ginger; cook 3 minutes. Stir in spices and heat 30 seconds.
Add coconut milk, vinegar, and sugar to pan. Bring to a boil, then reduce heat to low and cover; simmer until beets are tender, about 25 minutes, stirring occasionally.
