Mix Vegetable Curry with Beetroot & Coconut Milk

More often than not, it is easy to cook a mixed-vegetable curry for a quick meal, and especially when you have to use up all the veggies from your fridge! But it doesn’t always have to be the use-the-leftovers kind of recipe. You can make it interesting, healthy and extremely presentable by adding some key ingredients, like Beets, Coconut milk and parsley, in this case. I decided to tackle this recipe with total abandon, as you can see form the list of ingredients; these are not normally paired together. However, my star ingredient was beetroot, and I developed the mix-vegetable curry around it, focusing on the main ingredient. Hope you like it as much as we did. It is healthy, fresh, filling and full of flavor!

Red Beets have high levels of anti-carcinogens and beta-carotene. They are also high in carbohydrates and low in fat and it is an excellent source of folic acid. Add to that a healthy dose of antioxidants that helps prevent heart disease, certain cancer especially colon cancer and even birth defects, and you have an ingredient you cannot refuse to add to your diet. Their sweet fibrous texture and the bright red color make it palatable too, so you can pair beets with your favorite ingredients. It is so versatile, you can use it to make Curries, Salads, Soups, even plain old Beetroot Juice!

Mix Vegetable Curry with Beets & Coconut Milk

Ingredients
Serves 2 people

1 large beetroot – cleaned and chopped into small cubes
1/2 cup green peas – boiled (or frozen)
1 cup cauliflower florets – chopped
1 medium boiled potato – chopped into small cubes
1/4 cup green beans – chopped into small pieces
1/4 cup tomato paste
1/2 cup coconut milk
1/2 tsp chili-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp freshly chopped parsley (or cilantro)
1/4 tsp cumin seeds
a pinch of ground fennel
1 – 1.5 cups water
2 tbsp oil
salt & lemon juice – add to your taste

Method
Clean and dice all the vegetables as required into very small pieces, about 1/4 inch big. Take oil in a pan, add cumin seeds, ginger garlic paste and saute the beets and cauliflower for about 8-10 minutes on medium flame.

Then add about 1 cup of water and allow the vegetables to boil until they are cooked thoroughly. You can add more water if needed for the veggies to cook.

When done, add the tomato paste and all the spices, except parsley, and allow the curry to simmer so the tomato gets cooked and the veggies are evenly coated with the puree.

Next, lower the flame, and add the coconut milk and parsley (or cilantro), followed by salt and lemon juice, if needed. Now cover the vessel and allow the curry to cook on medium heat until it starts to simmer, the gravy begins to thicken, and the vegetables look all cooked. you can add a little bit of water as needed, to bring the consistency to your liking. Check accordingly for spices if needed.

Remove from heat, garnish with some freshly chopped cilantro, and serve with Rice or Naan!

This Beetroot curry is a wonderful way to load your body with plenty of nutrients in one flavorful recipe. If you are in mood for something different, try grated beets with boiled peas, mixed together with seasonings and make Stuffed Parathas with them; they are not only healthy, but very delicious as well!

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Rajma (Red lentil) Curry
Beetroot Carrot & Peas Curry over Steamed Rice
Roasted Cauliflower Soup with Leeks & Carrots