Description
Let the ginger and curry warm you through in this hearty carrot and beet curry dish. A simple recipe with rewarding flavors.
Ingredients
Scale
- 1 large beet (partially or fully boiled)
- 2 medium size carrots
- 1 teaspoon oil
- a pinch of hing/asafoetida
- 1 teaspoon jeera/cumin seeds
- 1 or 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 to taste
- about 1.5 cups of water (more if you want soupy)
- fresh cilantro (chopped)
Instructions
- Boil or par boil the beet. It just makes life easier and the final dish to be cooked quicker. I usually pressure cook the beet/steam in the pressure cooker. Peel the skin after it is boiled, 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 the hing/asafoetida, dry red chil i pepper and the cumin seeds. When the seeds sizzle and the pepper turns a darker shade, add the diced carrots and beet and add to the pan. Add salt and grated ginger and cook in high heat for a couple of minutes while tossing very frequently.
- Add water (and peas if you want) and simmer uncovered or partially covered until carrots are tender. Adjust salt. If you want this to be soupy, you might need to add more water and simmer some more. Gently crush a few pieces of carrots with the back of the spoon to add some texture to the liquid. Finish off with crushed peanuts and fresh cilantro.
- Serve with flatbreads or just by itself.
Notes
Peanuts are optional but they do add a crunch and part of the protein. However it can be done without the nuts or substituted with any other nuts or even peas. Green peas taste really good in this dish.
Potatoes and fresh tomatoes can be added to this dish too. If you are using any of these (or both), add them when you add the beets and carrots
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side