Finding something to make for lunch that we can all eat safely, and that fits our different lifestyle choices can be challenging. So I like to experiment not only with different techniques, but also with flavors. which sometimes works, other times ends in total disaster – oh well. This recipe was inspired by my search through German vegan blogs, where someone used a lot of red beets, sometimes in combination with Indian flavors. Which in turn sparked my creativity, and made me come up with this now family -tested and approved, Pink Curry Recipe With Red Beets. (I love cooking with coconut milk!)
Pink Curry Recipe With Red Beets.
(feeds 2 hungry people) You will need:
1 large or 2 small fresh red beets, cleaned, peeled and diced into small cubes
1 medium size leek, cut into thin rings
1 small onion, finely diced
3 medium potatoes, peeled and cut into bite size pieces
1 can of organic coconut milk (our can was 13 oz)
2 cups of veggie stock – use your favorite kind
salt, pepper and curry powder to taste – I like it a little spicier, so i tend to add more curry and pepper, but how much is totally up to you.
Add olive oil, leeks, and onions into the pan, cook until translucent. Add the veggie stock, potatoes, beets, coconut milk and spices, stirring well to combine. Bring to a simmer. Add more spices if necessary. Cook at medium heat for about 15 to 20 minutes, or until all vegetables are done, stirring often during the cooking process.
Simple, isn’t it? Yet it has such a wonderful combination of earthy flavors, and powerful spices that made it so delicious, even my husband, who is a dedicated meat-eater did not have a choice but to enjoy. A perfect recipe for anyday, or your Meatless Monday meals.
Have a wonderful, and healthy day!
P.S. No time to shop and plan a meal? Check out SunBasket’s Vegetarian Menu for this week here! Includes a yummy Lentil dish, that is absolutely delicious and soy free! Also available are gluten-free, and paleo meal options. Find out more here