Beet Curry

This is a cook-friendly vegan curry with very few ingredients. Add or subtract chilies to bring the desired heat. Serve over basmati rice.
Serves: 8
2 cups dried red lentils, rinse and remove debris
8 cups vegetable stock (see Appendix)
10 small/medium beets, peel and cut into ¾-inch cubes
5 cloves garlic
1 tablespoon turmeric
2 tablespoons cumin
1 tablespoon coriander
2 small dried chili peppers (4 inches long), crush
1 tablespoon salt
2 tablespoons oil
Bring lentils and stock to a boil in a large pot over medium-high heat. Reduce heat and simmer, stirring occasionally. While lentils simmer, heat olive oil in a large skillet over medium-high heat. Sauté garlic in oil, add beets and reduce heat to medium low. Continue to cook, stirring occasionally, for about 5 minutes. Add contents of the frying pan with beets to the simmering lentils. Add cumin, coriander, dried red chilies and salt to taste. Simmer for about 20 to 30 minutes, until the lentils start to disintegrate.
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