Beet, Carrot, and Spinach Curry

Spring is in the air! And what better way to celebrate spring than with this beautiful, colour dish.

Bright oranges and magentas, and rich greens.

This rich, flavourful curry is sure to impress any vegetarian (and non-vegetarians!).


Beet, Carrot, and Spinach Curry
Adapted from One Tribe Gourmet
Serves 4

4 red beets, boiled & cut into bite size pieces
4 carrots, cut into 1-inch chunks
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 clove garlic, crushed
2 to 3 tablespoons curry powder
1 teaspoon ground cumin
1/4 tsp turmeric
1/4 tsp cayenne chili powder
1/2 tsp salt
1 can coconut milk
1/4 cup vegetable stock or water
2 large handfuls baby spinach, washed
Handful of cilantro, finely chopped, for garnish

Heat olive oil in a large saute pan over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the crushed garlic and a little longer until fragrant, about 3 minutes.

Add curry powder, ground cumin, cayenne, turmeric, and salt and saute for a minute so it becomes fragrant. Stir in the cream from the top of the coconut milk.

Add the beets and saute for 2 minutes. Add the carrots and saute for 5 minutes. Add the rest of the coconut milk and 1/4 cup vegetable stock; when it comes to a boil, reduce the heat to medium-low and simmer for 10 to 15 minutes, until the carrots are tender. Stir in the spinach and let them wilt. Garnish curry with chopped cilantro and serve immediately with steamed rice, couscous, or flatbread.