Carrot and Gold Beet Curry with Cucumer Raita

Carrot and Gold Beet Curry

Adapted from Nourishing Traditions Cookbook

Serves 6-8

Ingredients:

1 lb carrot, peeled and cut into sticks

4 tablespoons olive oil (or butter)

2 teaspoon cumin seed

1 teaspoon fennel seed

3 tablespoon curry powder

2 medium onions, sliced

2 gold beets, peeled and cut into thin sticks

1 tablespoon grated fresh ginger

2 cups of beet greens (or spinach)

Sea salt

4 cups water (or chicken or vegetable stock)

2 cups walnuts (optional! Or substitute cashews, sunflower or pumpkin seeds)

Prepped veggies.

Directions:

Heat olive oil (or butter) in a large pot.

Saute the cumin seed and fennel seed until fragrant.

Add the onions and saute until soft.

Add the curry powder and stir to coat.

Add carrots and beets and saute for a few more minutes.

Add the water (or stock) and ginger and bring to a boil.

Stir in walnuts (or seeds) if using and reduce to a simmer.

Cook, uncovered, until the liquid is mostly evaporated and the carrots and beets are soft.

Season to taste with salt.

Stir in the beet greens (or spinach) and simmer another 1-2 minutes until tender.

Serve with brown rice and cucumber raita. 

Cucumber Cilantro Raita

1 cup fresh yogurt (dairy or coconut)

1 cucumber, peeled, deseeded and grated 

½ teaspoon salt

¼ cup chopped cilantro

Mix all and serve with curry, rice dishes or salads. Keeps in the refrigerator for 5 days.