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Spicy Beets & Carrot Curry in Creamy Coconut Milk

by:
February 25, 2012
4.4
5 Ratings
  • Serves 2-3
Author Notes

I wanted to combine all three of my favorite ingredients beets, carrots & coconut milk into a spicy curry. I'm a newly converted vegetarian, so I have been experimenting with new & unique recipe which are healthy, tasty, & interesting at the same time! —onetribegourmet

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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
  • cilantro, chopped, 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.
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Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world. I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience. Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!

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5 Reviews

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JoyceB October 1, 2017
This recipe is a great guide for flavour profiles. I ended up using the whole can of coconut milk and stewing it for about an hour at low heat to get the beets and carrots to the right toothiness.
amanda February 3, 2014
love this recipe and keep coming back to it over and over again. My family also loved this recipe and I think it would be a hit with any audience! probably could add potatoes for more deliciousness.

perhaps be more specific for those not already familiar with Indian cooking
@Mary Denver et al: add chili when frying onions for maximum taste, and use about 1-4 sprigs of parsley/cilantro for about 1 large tablespoon, stirring in 1/3 and garnishing with the rest. I
Mary D. August 26, 2013
I believe you made the curry when you added cumin, cayenne pepper and turmeric. I didn't know how much cilantro to add either but had to substitute fresh parsley anyway. It was very good.
no August 8, 2013
and the Chili as well... when do you add that?
no August 8, 2013
This recipe is poorly written. How much curry? When do you add the curry? How much cilantro (because it is not just for garnish)? Cooking times are off and there are typos in the actual recipe. A good idea for a dish but it just needs to be executed a little better.