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Monday, March 18, 2024
March 18, 2024

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Odd veggie combo brightens curry

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Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes, thanks to Indian and Thai flavors.

Choose the green chili pepper according to the amount of heat you like: Serrano generally provides more heat.

Serve with quinoa or brown rice.

Beet, Tomato and Coconut Curry

2 to 3 servings

Adapted from “The Detox Kitchen Bible: 200 Recipes for Glorious Health – All Free From Wheat, Dairy and Refined Sugar,” by Lily Simpson and Rob Hobson (Bloomsbury, 2015).

1 large onion

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

2 large cloves garlic

One 1½-inch piece fresh ginger root

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

1 small jalapeño or serrano chili pepper

1 heaping teaspoon solid coconut oil

Handful cilantro stems

½ 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

½ cup water

¾ cup low-fat coconut milk

Halve the onion, then cut 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.

Coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon into a small bowl (at least 2 tablespoons).

Melt the oil in a large sauté pan over high. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.

Reduce heat to medium; stir in the fresh garlic and ginger; cook for 2 minutes, then add the 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. Fish out and discard the whole spices before serving.

Per serving (based on 3): 160 calories, 4 g protein, 23 g carbohydrates, 6 g fat, 5 g saturated fat, 0 mg cholesterol, 95 mg sodium, 6 g dietary fiber, 13 g sugar

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