One of my all time favourites was my yellow split pea and sugar snap curry; how could anyone resist that bright yellow colour! Aside from colour a curry for me must meet the following criteria…
- Veggie based
- Generously portioned
- Sprinkled with texture
- Served in a bowl
- Have a side of bread be it chapatti or naan!
Cooking curry never fails to get my taste buds going. The waft of the spices as they cook, the distinct scent of coconut milk as it bubbles away…luckily enough even if you aren’t planning on eating it straight away they’re is always that bit of left over sauce in the pot just looking to be wiped up by the chef!
I was inspired by a beet and carrot curry I found online and immediately pinned a couple of weeks ago and made a mental note to make as soon as the opportunity arose (or as soon as I remember to buy myself some beets!) I’d never considered basing a curry around beets but it looked so good I had to give it a whirl!
Apart from the core ingredients of beets and carrots and I deviated entirely from the recipe but sure that’s what it’s all about, taking something and making it your own.
Curry paste, passata and coconut milk made for a creamy thick sauce which came together so quickly. I love making curries the day before I intend to eat them, it gives the flavours a chance to all come together when chilled rather than having to stand over a pot keeping an eye on the simmering (if I had the time I might enjoy it more, though the chances of a reasonable amount of the curry being “taste tested” or rather disappearing during the extended cooking process is highly probable!)
I went with two nice sized wholegrain spelt chapattis alongside the generous bowlful of curry. Perfect for scooping up the beet and carrot and equally ideal for wiping that bowl clean!
All table manners go out the window when it comes to curry. You have to get in there with the bread and be prepared for some spillage and finger licking, not a drop of that thick creamy sauce was going to go to waste.
Thick creamy with the perfect amount of kick and mix of spice. I sprinkled the curry with a little coconut and fresh coriander to give that extra bit of sparkle. There’s always the danger with big bowls of comforting curry that it might look a little less than appetising, but the beet, carrots and wilted spinach smothered in the bright and beautiful sauce…simply irresistible!
Beet and Carrot Crisps made for an extra special topping. Simply sliced using a mandolin and baked in the oven for 45 minutes – 1 hour on a low heat…the beet takes a little longer. Crisp and crunchy and delicious served on top of the curry.
What’s your favourite type of vegetable curry?
Recipe for the spelt chapattis can be found here.
Vegan Beet and Carrot Coconut Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 1/4 white onion finely diced
- 1/4 – 1/2 red chili finely diced
- 1 clove of garlic minced
- 1/4 tsp turmeric
- 1/4 tsp cumin seeds
- 1/2 tbsp olive oil
- 1/2 tsp coriander
- 1 medium carrot diced
- 2 medium cooked beets sliced in to six
- 1 handful of fresh spinach
- 125ml (1/2 cup) light coconut milk
- 65ml (1/4 cup) passata
- 1 tbsp fresh coriander
- 1 tsp desiccated coconut
- Blend together onion, red chili, garlic, turmeric, cumin seeds, olive oil and coriander to a paste and set to one side.
- Steam or cook carrots for 5 minutes (I place mine a bowl with 1 tbsp of water and place in the microwave for 3 minutes).
- Add curry paste to a pan and cook for 5 minutes, stirring to ensure it doesn’t stick.
- Add in carrot and beets and coat with paste, cooking for a further two minutes.
- Pour in coconut milk and passata, bring to the boil and simmer for 10-12 minutes; until carrots are soft and sauce has thickened and reduced.
- Stir threw spinach and remove curry from the heat; the spinach will wilt in the heat of the cooked curry.
- Serve with your side of choice, a sprinkling of fresh coriander and dusting of coconut. Beet and Carrot Crisps are a nice addition!