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Beet + Carrot Curry

At the end of last September, I sent BandMan a text asking him to go on a date with me the next day, Friday. He accepted and asked what we were going to do. I was pretty nervous to tell him what I had planned. See even though we've been together for a few years and we know so much about each other, I wasn't sure if he knew just how impulsive I could be. After that thought quickly ran through my head, I said "Screw it. if he doesn't know by now, I guess it's time to find out;" so I replied to his text: "Portland :\" 

Luckily for me, BandMan is almost always down for an adventure and he was pretty excited to take an impromptu trip out to PDX. While we were there we ate a lot of vegan food. One place in particular that stood out was an Indian American fusion restaurant. We ordered an appetizer of potato cakes served with a chutney and some beets in coconut milk. The food was ok; nothing too exciting, but the possibilities were exciting which is why that particular dining experience stood out for me. 

This dish is everything I wish their dish had been. In their dish, they boiled the beets, dressed them in, what seemed like, 2 tbsp of coconut milk and then finished the plate with a sprinkling of panch phoron and a cilantro sprig. While I was happy to have such a gorgeous dish I felt like it could be better. 

Better how? Well, let me tell you. 

First, instead of boiling my beets, I roasted them. Roasting your veggies is always better - sorry to all you fans of boiling out there; better for your body and better for your taste buds, but is totally optional. If you're in a pinch and don't have time to roast your beets, totally boil them (or if you have a microwave, use that). 

Second, I added some carrots, cause why the hell not. They go great with beets and bring an extra punch of vitamins to the table, or the plate I guess. 

Third, I added in some jalapeno. I feel like pretty much everything tastes better with a little spice.

Lastly, I can admit that I ran out of panch phoron along time ago and have been too lazy to go to the market to get some more. It would have been amazing fried and sprinkled on top of these beets, but I can't live my kitchen life too straight and narrow; then these recipes would be boring. If you have panch phoron, totally use that instead of the coriander in this recipe. If you don't, then don't sweat it. Use whatever you got. It'll taste good. 

4 cooked beets, peeled and cut into 1/8
carrots, chopped 1/2 c coconut milk 2 tbsp coconut oil
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, minced (optional)
1 1/2 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp cayenne
1/2 tsp  salt

  1. Get your oil hot and your onions translucent.
  2. Toss in your garlic and jalapeno and saute for a minute or two.
  3. Add in the coriander seeds and let them start to pop a little, then add in the rest of your spices: cayenne, turmeric, and salt.
  4. Let the carrots into the party and cover. Saute until the carrots are tender.
  5. Add the cubed beets and coconut milk and let simmer for a couple of minutes. 



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