RECIPE: Beetroot and Mushroom Curry - India (Vegan)

[Guest guest]

Here's the recipe I promised yesterday ;=) Quite a contrast to artichoke70x's

(message 460, now in the Files) offering which used coconut milk but no

tomato. Who'd'a thunk it! ;=)

 

I'm uploading this to the Files without further ado.

 

Best, gf ;=)

 

This recipe is slightly adapted from Madhur Jaffrey's _World Vegetarian_.

When beets are young and tender, we eat it a lot ;=)

 

BEETROOT AND MUSHROOM CURRY - INDIA (VEGAN)

 

3 Tbsp oil

1 tsp cumin seeds

1 tsp brown mustard seeds

225 g (1/2 lb) mushrooms, halved lengthways

450 g (1 lb) beetroot - peeled and cut in 2 cm (3/4 in) dice

1-1/2 Tbsp grated ginger root

2-3 crushed garlic cloves, finelly chopped

2 fresh thai green chilies

1/2 pint (1 cup) canned tomato sauce/puree

salt to taste

 

Set the pan over medium heat, pour in oil, and when hot add the seeds. When

mustard seeds pop add mushrooms, stir, and add beets, stir and cook for a

couple of minutes. Add ginger, garlic and chilies, stir and cook for another

couple of minutes. Add Tomato puree, 1 cup (half pint) water and around 1/2

tsp salt. Stir and when mixture comes to a boil, cover the pan and lower the

heat to simmer for about 45 minutes or until the beets are done.