Let the ginger and curry warm you through in this hearty carrot and beet curry dish. A simple recipe with rewarding flavors.
When I was in school, cool winter days would have me wanting a steaming bowl of red light soupy carrot and beet, tender but with a bite – mild in flavors, wholesomely good and fulfilling.
I have recreated this warm hearty dish. It is strange indeed how a little bowl of something so simple can create a wave to sweep up the moments of a significant part of my school life… 
Comfort food is always tied with beautiful memories for me. Times that I treasure and will hold on to forever. Sometimes these memories go beyond food, picking up a hundred other drops of nostalgia around it…I want to collect them all and wrap them around me like a knitted old shawl, with every thread speaking of something I knew…
To dip the hot phulkas in a bowl of red, to see the rotis soak up and steep in the beet red was a beautiful sight. This was one of those rare occasions when I wanted a roti, not being too fond of them otherwise. The beets and carrots have a good bite and it seemed like the winter bliss with the slight hint of ginger warming up my inside.
The art of getting lost…
That is what it is for me when I start thinking of the past. A big wave hits the shore as I crave the flavors of a dish, so suddenly, out of no where and then there follows the ripples that makes me completely lose my train of thoughts. I like to remember. I like going back and relishing those beautiful times back home.
I have grown the “roots” a few times in my home. There is joy in pulling out a carrot from our own yard and washing the dirt off it. Stubby and gnarled they might look, they still will be the best carrots ever.
The farmers market sells beets straight from the soil. Mud smeared bulbs with the leaves ready to be stir fried all for 98 cents a bunch. What a bargain!
This dish is one of the simplest examples of Bengali (or any Indian cooking). There are not really any exact proportions of the vegetables. Neither are the spices mandatory. Cumin or jeera adds a very earthy flavor and the ginger seemed just perfect for that warm feeling during winter. The recipe adheres to the “sattvic” (no onion, garlic or any non vegetarian ingredients included) food. Clean, nourishing and using only seasonal vegetables, the winter time meals would be filled with colors like this!
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Carrot and Beet Curry
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
Warm spices and earthy veggies make this hearty curry perfect for a cozy night in. Simple to make, big on flavor!
Ingredients
- 1 large beet (partially or fully boiled)
- 2 medium carrots
- 1 tsp oil
- a pinch of hing/asafoetida
- 1 tsp jeera/cumin seeds
- 1-2 red dry chili pepper (or some red crushed pepper (The whole chilli peppers add flavor without making it too spicy))
- 1-2 inch ginger (grated or made to a paste)
- 1/4 cup toasted peanuts (crushed)
- Salt
- 2 cups (473 ml) water (more if you want soupy)
- fresh cilantro (chopped)
Instructions
- Boil or pressure cook the beet until tender. Peel and dice the beet.
- Dice carrots and set aside.
- Grate ginger and set aside.
- Coarsely crush peanuts and set aside.
- Heat oil in a pan. Add hing/asafoetida, dry red chili pepper, and cumin seeds. When the seeds sizzle and the pepper darkens, add the diced carrots and beet. Add salt and grated ginger.
- Cook over high heat for a couple of minutes, tossing frequently.
- Add water (and peas, if desired) and simmer uncovered or partially covered until carrots are tender. Adjust salt as needed. Add more water if desired for a soupier consistency. Gently crush some carrots to thicken the liquid.
- Finish with crushed peanuts and fresh cilantro.
- Serve with flatbreads or by itself.
Notes
- For a smoother curry, blend a portion of the cooked carrots and beets before adding the water.
- Roasted beets add a deeper sweetness; roast at 400°F (200°C) for 40-45 minutes before dicing.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
Frequently Asked Questions
How do I ensure the carrots and beets have the right bite in the curry?
To achieve the desired texture, cut the carrots and beets into uniform pieces and avoid overcooking them; simmer until they are just tender but still have a little crunch.
What type of ginger should I use for the best flavor in the curry?
Fresh ginger is recommended for this recipe, as it provides a warm and vibrant flavor that complements the sweetness of the carrots and beets.
Can I use any specific type of curry powder for this recipe?
Using a mild curry powder will enhance the warmth of the dish without overpowering the natural sweetness of the carrots and beets.
