Tuesday, December 25, 2012

Spicy Beet and Carrot Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
125g Carrots
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp Paprika
1 tsp Cumin
1 tsp Coriander
1 tsp Garam Masala

300g Beets

540g Tofu
75g Coconut or Almond Milk

Prepare rice. Heat oil in a wok. Cook onion, garlic, and carrots until soft. Add all spices and cook a minute until aromatic. Add beets and tofu and stir fry a few minutes. Add milk and cook a few minutes until it begins to thicken and reduce. Mix in rice.

Yield: Approx. 1650g

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