If you want to make rice to serve with this dish, start that first before making the curry so that it's ready for serving. Heat the coconut oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until tender.
Stir in the garlic, curry powder, cumin, ginger, salt, and cinnamon. Cook for 2 to 3 minutes until fragrant.
Add the diced beets and coconut milk to the skillet. Bring to a gentle simmer over medium heat, cover, then reduce heat to medium-low for 15 minutes. Uncover, stir in the thyme leaves, and cook for another 10 minutes, until the beets are tender and the coconut milk has thickened a little. Season with more salt as needed.
Serve the curry warm over rice or on the side of pita or naan bread for dipping.
Store leftovers in an airtight container for 3 to 4 days in the fridge. Reheat on high for 1 to 2 minutes in the microwave.
For a spicier curry, substitute 1 to 2 tablespoons of red curry paste in lieu of the dried seasonings in this recipe.