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Sri Lankan Crimson Beetroot Coconut Stew

Name: Sri Lankan Crimson Beetroot Coconut Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 400 g red beetroots, peeled and cut into matchsticks; 1.5 tbsp coconut oil; 1 tsp black mustard seeds; 1 small red onion, thinly sliced; 2 piece green chilies, slit lengthwise; 0.5 tsp ground turmeric; 1 cup thin coconut milk; 0.5 cup thick coconut milk; 10 piece curry leaves, fresh

Sliced beetroot gently poached in light coconut milk infused with toasted mustard seeds, green chilies, and aromatic curry leaves.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Crimson Beetroot Coconut Stew

AI illustration

Technique to learn

Tempered Coconut Poaching

Infusing root vegetables with tempered spices before poaching slowly in thin coconut milk and enriching with coconut cream.

Instructions

Step 1: Slice peeled beetroots into uniform thin matchsticks for fast and even cooking.
Step 2: Heat coconut oil in a shallow pot over medium heat, then add mustard seeds and let them pop for 20 seconds.

Step 3: Add sliced red onion, green chilies, and curry leaves; cook for 3 minutes until onions soften.

Step 4: Add beetroot matchsticks and ground turmeric to pot, stirring well to coat with spiced oil.

Step 5: Pour in thin coconut milk, cover pot with lid, and cook over medium-low heat for 10 to 12 minutes until beetroot is tender.

Step 6: Uncover pot, stir in thick coconut milk, simmer gently for 3 minutes without boiling rapidly, and remove from heat.

Cooking tips

Keep heat low after adding thick coconut milk to prevent curdling or separation.
Cutting beetroots into thin matchsticks cuts down cooking time while preserving texture.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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