Christie here's another Beet recipe from the files...Donna

[Guest guest]

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.

 

 

 

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Source: Welcome to the Jungle - Guns N'Roses