RECIPE: Beet and Mushroom Curry - India

[Guest guest]

> Hello Pat, is there any chance of the recipe for the beet and

> mushroom curry you mention, it sounds yummy!

 

Sure! - but it's not a crockpot recipe. It is, however, vegan ;=)

 

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

When beets are young and tender, and even when they're getting on a bit, we

eat it a lot. You can adjust the number and heat of the chilies used -

obviously.

 

BEETROOT AND MUSHROOM CURRY - INDIA

 

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.

 

Best, Pat ;=)

[Guest guest]

Thanks Pat, that sounds really yummy, I'll give it a go.

 

Woofs and purrs

 

Purrpuss

V

egan_Crockpot_Cooking , " psybermus " <psybermus>

wrote:

>

> > Hello Pat, is there any chance of the recipe for the beet and

> > mushroom curry you mention, it sounds yummy!

>

> Sure! - but it's not a crockpot recipe. It is, however, vegan ;=)

>

> This recipe is slightly adapted from Madhur Jaffrey's _World

Vegetarian_.

> When beets are young and tender, and even when they're getting on a

bit, we

> eat it a lot. You can adjust the number and heat of the chilies

used - obviously.

>

> BEETROOT AND MUSHROOM CURRY - INDIA

>

> 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.

>

> Best, Pat ;=)