The lasagna from my last post only used one beet, so I had three more to use!  I decided to try something a little different and make a beet curry.  Since I’d never made anything like this before, I started off by googling around for recipes, but came up mostly empty handed.  I did find a few recipes, but they all required a long list of Indian spices which, unfortunately, I don’t have.  But I wasn’t going to let this stop me!  I do have a good curry powder, so that’s what I started with.

I dropped about three tablespoons of unsalted butter into a medium pan, and once it was melted I threw in about a tablespoon of curry powder.  There are a lot of different curry powders out there, and if you’re not making your own, I would recommend the Whole Foods brand (though ironically that’s not what I have–they were sold out so I ended up with Frontier Natural Curry Powder, which is also a pretty good option).

Then I tossed in the diced beets, peas (thawed but not heated), and what turned out to be the key ingredient–golden raisins.  After letting everything simmer for a bit I tasted it and added some salt.  Just at the end I threw in a couple tablespoons of shredded coconut, tasted it again, and added a few more raisins and a bit more salt.  Here’s the result:


It turned out better than I was expecting, and tasted even better as leftovers!

The recipe (all quantities are approximate):

Beet Curry

3tbsp unsalted butter
1tbsp curry powder
2 medium beets, cooked, peeled and diced
1/3c frozen peas, thawed
a handful of golden raisins
2-3tbsp shredded coconut
salt to taste

Melt the butter in a medium pan and add the curry powder.  Stir until curry powder is coated.  Add beets, peas, and raisins.  Simmer 3-4 minutes, stirring occasionally.  Add salt, stir, and add coconut.  Cook for another minute or so and add more salt and/or coconut if necessary.  Enjoy!