Recipe Betteraves curry
Preparation time:
30 min
Heat treatment time:
35 min
Ingredients
Number of persons: 16
Preparation
- In a large non -stick frying skillet, brown the shallot in the oil over low heat until it is tender.
- Add the dough and cook for 3 minutes, stirring, until the dough becomes slightly darker.
- Add the beet and mix well to coat it in the spices.
- Cover with a lid and cook over low heat for 5 minutes until they are tender.
- Add water or coconut milk.
- Taste and adjust the seasoning if necessary with salt and a little more chili if you like it spicy. Remove the excess oil using a spoon and throw it away.
- Divide in hot and sterilized jars of 500 ml or a liter, leaving a space of 2.5 cm, wipe the edges, close the lids and cook the jars of 500 ml for 35 minutes at 100 ° C (212 ° F).
- Keep up to a year in a dark and fresh place. Once open, use them within 3 days and keep them in the refrigerator.
We cultivate beets every year, but I had never thought of putting them in a delicious curry before our visit to Sri Lanka. Their earthy sweetness is perfectly suited to spicy dishes like this. I like to serve this dish with green bean curry and rice.
Extract from The Gentle Art of Preserving By Katie and Giancarlo Caldesi (Kyle Books: £ 25)
Photo credit: Chris Terry