Beets with Coconut

Serves 4

1 lb beets

1 tbsp coconut oil (unrefined)

8 fresh curry leaves

1-2 tbsp green hot chillies

3 tbsp shallots

1 tbsp rice vinegar

1 tsp brown sugar

1/4 cup coconut milk

1/4 cup frozen shredded coconut

1/4 cup water

salt to taste

• Peel beets wutg a vegetable peeler and cut into 1/4" dice (might stain hands). Mince chillies and shallots.

• Heat oil in medium sized sauté pan over medium-high heat. Add curry leaves, chillies and shallots. Cook, stirring occassionally, for 3-4 minutes or until shallots are translucent.

• Add beets, vinegar, sugar and a pinch of salt. Stir-fry for 1-2 minutes, add water, cover and reduce to simmer.

• Cook beets for about 20 minutes, or until tender, adding more water if necessary.

• Add coconut milk and grated coconut. Heat through, adjust seasonings and additional chillies, salt or sweetener.

Serve