Spicy Beet & Carrot Coconut Curry

Ingredients

  • 4 red beets, boiled & cut into bite size pieces
  • 3-4 carrots, sliced
  • 1/2 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 green chili, sliced
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper chili powder
  • 1/2 teaspoon salt
  • Parsley for garnish!

Directions
 

  1. Heat up the olive oil and saute the chopped onions until translucent.
  2. Add the crushed garlic and saute for a minute.
  3. Add the cumin seeds and saute them for a minute for flavors can release.
  4. Add cayenne pepper, turmeric & salt and saute for another minute or so.
  5. Add the sliced carrots and let them cook for 5 minutes or until tender.
  6. Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.
  7. Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.
  8. Serve with steamed basmati rice or naan.