Recipe: Beet and Mushroom Curry (Vegan)

[Guest guest]

Hi - someone said they'd got beets they didn't know how to handle :=) If you

like curries,

this one is a great way to eat them. I had sent it originally to a European

friend, but I'm not

going to change the spelling, measurements and stuff - you get the picture LOL

 

Best, Pat

 

This recipe is slightly adapted from Madhur Jaffrey's _World Vegetarian_. When

beets are

young and tender, we eat it a lot. It also, of course, works with more mature

and wiser

beets :=)

 

BEETROOT AND MUSHROOM CURRY - INDIA (VEGAN)

 

2 Tbsp canola oil

1 tsp cumin seeds

1 tsp brown mustard seeds

225 g (1/2 lb) mushrooms, halved lengthways

500 g (1 lb) beetroot - peeled and cut in 2 cm (3/4 in) dice

1-1/2 Tbsp grated ginger root

2-3 crushed garlic cloves, finely chopped

2 fresh thai green chilies

1/2 pint (1 cup) canned tomato sauce/puree

salt to taste

 

Set your pan over medium heat, pour in oil, and when hot add the seeds. When

mustard

seeds pop (stand back!) add mushrooms, stir, then add beetroot, ginger, garlic

and

chillies, stir and cook for two or three minutes.

 

Add tomato puree, 1 cup (half pint) water and around 1/2 tsp salt or to taste.

Stir and

when mixture comes to a boil, cover the pan and lower the heat to simmer for

about 45

minutes or until the beetroot is done.

 

It looks pretty - good enough to eat! - and tastes wonderful. We like it with

rice and

various accompaniments.

 

Pat