Roasted Beet and Coconut Curry

Beets are one of my very favorite vegetables and it just so happens they are extremely good for you too. In addition to having detoxifying properties, beets are packed full of vitamins and minerals and are known to reduce inflammation and lower blood pressure. Beets do not get as much attention as they deserve. The only drawback of course is they are rather messy and should be handled with care. You may wish to wear gloves while preparing them, though I find a sink load of dishes usually removes the stains from my hands.

I just so happened to have a few fresh coconuts on hand as I have been drinking coconut water lately to keep my body hydrated. Like beets, the clear liquid inside the coconut (not to be confused with coconut milk) also has many health benefits, including an abundance of vitamins and minerals, including potassium, has cleansing properties, can help increase metabolism and reduce fever among other benefits. An added bonus of drinking coconut water is you end up with lots of fresh coconut to add to your favorite dishes. You can also freeze the fresh coconut too for future use.

I added a bit of raw beet to the curry along with the cooked beet for a bit more texture. I used my beet greens in a previous recipe, but if you have them, I highly recommend you include a small bunch near the end of the cooking time. Serve with rice or any Indian flatbread for a most satisfying autumn meal.

Roasted Beet and Coconut Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 6, 2009 Simple, colorful and nourishing beet curry with spices and fresh coconut Preparation: 10 minutes Cooking time: 45 to 55 minutes Print this recipe Ingredients: 3 small beets 2/3 cup toor dal (split pigeon peas), chana dal or lentils 2 tablespoons oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1 medium onion, chopped handful of fresh beet green tops (optional) Masala paste: 2/3 cup grated fresh coconut 3 green chilies, seeded and finely chopped 1/2 teaspoon coriander seeds 1/2 teaspoon ground cumin 1/4 teaspoon ground cayenne sea salt to taste Instructions: Begin by roasting the beets. Rinse the beets, cut off the stalks and rough ends, wrap in foil, and place in a preheated 375°F oven. Cook until the beets are fork tender, about 30 to 40 minutes. Remove from the oven, let cool, then peel off the skins and chop into bite-size cubes. Set aside. Meanwhile, rinse the toor dal, chana dal or lentils. Place in a medium saucepan and cover with water. Bring to a boil, reduce the heat to low, cover, and simmer until tender — about 30 minutes. Drain and set aside. To make the masala paste, grind together the coconut, chilies, coriander seeds, cumin, cayenne and salt with enough water to make a watery paste in a small food processor or blender. Set aside. Heat the oil in a medium saucepan over medium heat. When hot, add the mustard seeds and cumin seeds. Cook for 60 seconds or until the mustard seeds turn grey and begin to pop. Toss in the curry leaves, stir once, and then add the onion. Stir for 5 minutes until the onion softens and turns translucent. Add the masala paste and let simmer for a few minutes, then add the beets and dals or lentils. Add enough water to get your desired consistency. If you are using beet green tops, add them now. Cover and simmer for a few more minutes to let the flavors blend. Makes 4 to 6 side servings

Other beet recipes from Lisa's Vegetarian Kitchen to try:
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Creamy Beet Borscht
Beet and Feta Salad
Orange and Beet Soup

On the top of the reading stack: The Painted Bird by Jerzy Kosinski

Audio Accompaniment: Talk Amongst the Trees by Eluvium