Special Red Beet Curry Rice
Flavorful Red Curry Rice with Coconut Oil and Beet Powder
We’ve created a visually stunning red curry rice using coconut oil, coconut water, beet powder, and a touch of luxurious truffle oil. The subtle yet profound aroma of truffle oil is truly captivating, adding a unique depth of flavor. This recipe balances health and taste perfectly, allowing you to enjoy a sophisticated curry right at home!
Main Ingredients- Pork 400g (cut into bite-sized pieces for curry)
- Red bell pepper 1
- Green bell pepper 1
- Onions 2 (medium-sized)
- Carrot 1/4
- Broccoli 1 handful
- Potatoes 3 (medium-sized)
Seasoning & Spices- Beet powder 1/2 Tbsp
- Parsley flakes, for garnish
- Black pepper, a pinch
- Dried shiitake mushroom powder 1/2 Tbsp
- Herb salt 1/2 Tbsp
- Coconut oil 1 Tbsp
- Coconut water 1 cup (200ml)
- Truffle oil 1 tsp
- Minced garlic 1/2 Tbsp
- Butter chicken curry powder 6 Tbsp (or your favorite curry powder)
- Beet powder 1/2 Tbsp
- Parsley flakes, for garnish
- Black pepper, a pinch
- Dried shiitake mushroom powder 1/2 Tbsp
- Herb salt 1/2 Tbsp
- Coconut oil 1 Tbsp
- Coconut water 1 cup (200ml)
- Truffle oil 1 tsp
- Minced garlic 1/2 Tbsp
- Butter chicken curry powder 6 Tbsp (or your favorite curry powder)
Cooking Instructions
Step 1
First, prepare all vegetables and pork by cutting them into bite-sized pieces (about 2-3 cm). Heat 1 Tbsp of coconut oil in a pot over medium heat. Add the pork and stir-fry until the outer surfaces are browned. While browning, add the dried shiitake mushroom powder, herb salt, black pepper, and minced garlic, stirring well to infuse the pork with flavor.
Step 2
Once the pork is browned, add the chopped potatoes to the pot and continue to stir-fry. Ensure the potatoes are well-coated with the oil and cook for about 2-3 minutes, stirring gently. This step helps the potatoes become tender.
Step 3
Next, add the chopped carrots and onions. Stir to combine all ingredients evenly. Once mixed, cover the pot with a lid and let it simmer over medium-low heat until the vegetables release their moisture and become tender. Remember to stir occasionally to prevent sticking.
Step 4
When the vegetables have released enough moisture and the mixture is simmering gently, add the broccoli and bell peppers. Stir briefly to incorporate them without overcooking, preserving their vibrant colors and slight crunch.
Step 5
Now, add the curry powder (6 Tbsp) and coconut water (1 cup) to the pot. Gradually mix the curry powder with a little liquid to ensure it dissolves smoothly without lumps, then stir it into the ingredients to achieve your desired curry consistency.
Step 6
Finally, stir in the beet powder (1/2 Tbsp) and truffle oil (1 tsp) until well combined. The beet powder will give the curry a beautiful red hue, and the truffle oil will add a sophisticated aroma and flavor. Garnish with a sprinkle of parsley flakes. Serve hot over rice and enjoy!
