Curried Beets
- Number of Servings: 6
Ingredients
Beets, fresh, 3 cups roasted & diced Hot Chili Peppers, 1 pepper, chopped - seeds optionalCoconut, fresh, 2 Tbls, shreddedCumin seed, .5 tspTumeric, .5 tspSalt, 1 tspMustard seed, black (NOT yellow) 1 tsp Curry Leaves, fresh 4-6OVCO (Coconut Oil), 1TNote: Black mustard seeds was not available when listing ingredients for the calculator, please do not use yellow.
Note: You can roast your beets a day or 2 in advance, to save on time the day you plan to make this dish.
To prepare this dish, begin by washing the beets & then roasting them in the oven until tender. Once cooked, let them cool. (At this point you can refridgerate until you're ready to complete this dish or continue to the next step.)
Remove the skin from your beets - which should easily peel off at this time - and dice.
Heat the Coconut oil (you can sub with canola) in a large saute pan. Add in the cumin seed & black mustard seed & saute gently until they begin to crackle, or pop.
Add in your curry leaves & chili pepper & saute for another minute.
Add in your beets & saute for approximately 5 minutes.
Add in your coconut, tumeric & salt and continue to heat through for another 5-10 minutes.
This makes approximately 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RIMAJO.
To prepare this dish, begin by washing the beets & then roasting them in the oven until tender. Once cooked, let them cool. (At this point you can refridgerate until you're ready to complete this dish or continue to the next step.)
Remove the skin from your beets - which should easily peel off at this time - and dice.
Heat the Coconut oil (you can sub with canola) in a large saute pan. Add in the cumin seed & black mustard seed & saute gently until they begin to crackle, or pop.
Add in your curry leaves & chili pepper & saute for another minute.
Add in your beets & saute for approximately 5 minutes.
Add in your coconut, tumeric & salt and continue to heat through for another 5-10 minutes.
This makes approximately 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RIMAJO.
Nutritional Info Amount Per Serving
- Calories: 60.6
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 441.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.3 g
- Protein: 1.5 g
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