alive logo

Beetroot Curry


    Beetroot Curry

    This surprising curry is a popular dish in Sri Lanka where it’s served alongside rice, daal, and other curries. Like all good curries, this one will give your spice rack a workout.


    1 Tbsp (15 mL) coconut oil
    1 yellow onion, finely chopped
    2 garlic cloves, thinly sliced
    1 tsp (5 mL) black mustard seeds
    1 tsp (5 mL) cumin seeds
    1 lb (450 g) red beets (about 4 medium), cut into 1/2 in (1.25 cm) cubes
    1 cup (250 mL) coconut milk
    1 Tbsp (15 mL) rice vinegar
    1 Tbsp (15 mL) minced ginger
    1 cinnamon stick
    1 tsp (5 mL) ground coriander
    1/2 tsp (2 mL) turmeric
    1/4 tsp (1 mL) cayenne powder
    1/4 tsp (1 mL) salt
    1 tsp (5 mL) coconut sugar or other raw-style sugar of choice

    In heavy-bottom saucepan, heat oil over medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic, mustard seeds, and cumin seeds; cook for 30 seconds or until fragrant. Add remaining ingredients, bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes, or until beets are tender, stirring occasionally.

    Serves 6.

    Each serving contains: 140 calories; 2 g protein; 10 g total fat (9 g sat. fat, 0 g trans fat); 11 g total carbohydrates (7 g sugars, 3 g fibre); 161 mg sodium

    source: "The Beet Goes On", alive #375, January 2014


    Beetroot Curry




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.