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