Sri Lankan Style Spiced Beetroot Curry and Green Bean Mallum
with Mango Sambol and Toasted Coconut Rice
Ingredients
15 grams
Desiccated Coconut
1 unit(s)
Lime
1 unit(s)
Red Onion
250 grams
Cooked Beetroot
80 grams
Green Beans
1 unit(s)
Mango
1 unit(s)
Garlic Clove
150 grams
Basmati Rice
2 sachet(s)
Sri Lankan Style Curry Powder
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a medium frying pan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Meanwhile, cut the lime into wedges. Halve, peel and slice the red onion as thinly as you can.
Pop half the onion into a small bowl and add a good squeeze of lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Meanwhile, cut the beetroot into 2cm wedges.
Trim the green beans. Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Peel and grate the garlic (or use a garlic press).
Place the beetroot onto a large baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through cooking.
While the beetroot roasts, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Stir in the Sri Lankan style curry powder and fry until frangrant, 1 min.
Stir in the coconut milk and vegetable stock paste and simmer until thickened, 3-4 mins. Remove from the heat and cover to keep warm.
Meanwhile, return the now empty frying pan to a medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
Remove the pan from the heat and sprinkle over half the toasted coconut and toss to coat.
Add the mango to the pickling onion and toss together.
When everything's ready, add the mango chutney, roasted beetroot and a good squeeze of lime to the coconut curry and stir together. Season with salt and pepper.
Fluff up the rice with a fork and stir through half the toasted coconut. Share the rice between your bowls.
Top with the roasted beetroot curry, green bean mallum, and mango sambol in separate sections.
Enjoy!
