Description
Warm spices and earthy veggies make this hearty curry perfect for a cozy night in. Simple to make, big on flavor!
Ingredients
Units
Scale
- 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