another recipe from my 30-minute indian cookbook, and one of my favorite ever recipes. the combination of spices, cool cilantro and coconut milk with the yummy earthy sweetness of the beets is perfect. don't fear beets, they have such a great flavor and are so easy to prepare - i always use my pressure cooker and 10 minutes later i have little red jewels ready to eat. they are great plain, but i crave this dish.
1 Tbsp vegetable oil
2 garlic cloves, finely chopped
1 tsp freshly grated ginger
1 tsp cumin seeds
1 tsp coriander seeds, coarsely crushed
½ tsp dried red chili flakes
1 ¼ lb cooked and peeled beets (or canned), cut into wedges
½ cup coconut milk
¼ tsp ground cardamom seeds
Grated rind and juice of 1 lime
Handful of fresh chopped cilantro
Salt and pepper to taste
Heat the oil in a large frying pan and when hot, add the garlic, ginger, cumin, coriander seeds, and chili flakes. Stir-fry for 1-2 minutes then add the beets. Fry, stirring gently for 1 minute and then add the coconut milk, ground cardamom, lime rind and juice and cook over medium heat for 2-3 minutes. Stir in the chipped cilantro, season with salt and pepper, and serve hot, warm, or at room temperature.
2 garlic cloves, finely chopped
1 tsp freshly grated ginger
1 tsp cumin seeds
1 tsp coriander seeds, coarsely crushed
½ tsp dried red chili flakes
1 ¼ lb cooked and peeled beets (or canned), cut into wedges
½ cup coconut milk
¼ tsp ground cardamom seeds
Grated rind and juice of 1 lime
Handful of fresh chopped cilantro
Salt and pepper to taste
Heat the oil in a large frying pan and when hot, add the garlic, ginger, cumin, coriander seeds, and chili flakes. Stir-fry for 1-2 minutes then add the beets. Fry, stirring gently for 1 minute and then add the coconut milk, ground cardamom, lime rind and juice and cook over medium heat for 2-3 minutes. Stir in the chipped cilantro, season with salt and pepper, and serve hot, warm, or at room temperature.
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