BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes (14 to 16 ounces total)

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets (10 to 11 ounces total, trimmed)

1 small jalapeño or serrano chile pepper (see headnote)

1 heaping teaspoon solid coconut oil

Handful cilantro stems

1/2 lemon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld). Fish out and discard the whole spices before serving, if desired, or at least tell your fellow diners to be on the lookout for them.