Spicy Beets & Carrot Curry In Creamy Coconut Milk

1. 1

   Heat up the olive oil and saute the chopped onions until translucent.

2. 2

   Add the crushed garlic and saute for a minute.

3. 3

   Add the cumin seeds and saute them for a minute for flavors can release.

4. 4

   Add cayenne pepper, turmeric & salt and saute for another minute or so.

5. 5

   Add the sliced carrots and let them cook for 5 minutes or until tender.

6. 6

   Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.

7. 7

   Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.

8. 8

   Serve with steamed basmati rice or naan.

* Per serving · 4 servings · Values may vary.

No additional tips available.