As soon as you get the hang of the famous Hindu dish, it is blessed glory: it is the same for a torn as for a ripped; allows you to empty the fridge of vegetable remnants and also turn on the little jars of spices that you have half abandoned in the pantry. You may be more used to the classic chicken, lamb, shrimp, spinach or eggplant curries, but the sweetness and earthiness of beets combines wonderfully with the creaminess of coconut milk and the feast of spices.
The versatility of this curry is infinite, like those that are prepared in the Indian subcontinent; that depend a lot on each region, caste, family and almost, almost palate. If you do not have the spices that we propose, Om and pa’lante mantra because they are interchangeable. Ground coriander, fennel or mustard seeds, fenugreek, cardamom, turmeric, cloves, nutmeg, and cinnamon also add the punch.
The level of spiciness is also chosen by you. You already know how; use cayenne instead of sweet paprika, add more chili and do not take out the nerves or the internal seeds. If you are one of those who enjoy it very much with spices, be generous with the amount until you fulfill your taste mission. If, on the other hand, you like spices in subtle doses, add only half a teaspoon of each.
If you don’t have much time, grate the beets and replace the tomato with tomato concentrate and the ginger and garlic with their powdered versions. This way you will be able to reduce cooking times a lot and enjoy this comforting dish in a flash, something that you will also get if you prepare triple and freeze a couple of servings for silly days.
Do not entrust yourself to Vishnu.
For 2-3 people
- 500 g of beets (about 3 medium or 2 large)
- 1 small onion
- 1 medium carrot
- 2 medium tomatoes
- 2 cloves of garlic
- A piece of ginger the size of a garlic clove
- 1 small green chili
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon of paprika
- 200 ml of coconut milk
- Freshly ground black pepper
- 3 tablespoons olive oil
- Fresh coriander leaves
- ½ lime or lemon
- Wash the beets, peel them and cut them into bite-size cubes.
- Peel the onion and cut it fine. Peel and cut the carrot into thin slices. Wash the tomatoes and grate their pulp.
- Peel the garlic cloves and ginger and place them in a mortar. Majar well.
- Cut the chili in half, remove the seeds and the internal nerves, chop very finely and add it to the mortar together with the curry, cumin, paprika, salt, black pepper and a tablespoon of oil. Stir until all the ingredients are integrated.
- Heat two tablespoons of oil over medium heat in a skillet. Sauté the onion and carrot for five minutes or until golden brown. Add the content of the mortar and stir well. Add the pulp of the tomatoes and sauté another five minutes or until it is reduced and takes on body. Blend the sauce with a hand mixer.
- Put the crushed sauce back in the pan, add the coconut milk and stir well. Add the beetroot chunks, partially cover the pan with a lid and reduce the heat a little. Cook for about 35-40 minutes or until the beets are tender. Check with a metal skewer. If the curry looks too dry, add a splash of water.
- Meanwhile, cook the rice according to the instructions on the package.
- When the rice is done, wash and dry the coriander leaves.
- Plate the beet curry with the rice. Place the coriander leaves on top of the beets and squeeze lime juice on top. To serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]
George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.