Spicy Beets & Carrot Curry In Creamy Coconut Milk

• 4 red beets, boiled & cut into bite size pieces
• 3-4 carrots, sliced
• 1/2 cup coconut milk
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1-2 garlic cloves, crushed
• 1 green chili, sliced
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper chili powder
• 1/2 teaspoon salt
• cilantro, chopped, garnish

1. Heat up the olive oil and saute the chopped onions until translucent.
2. Add the crushed garlic and saute for a minute.
3. Add the cumin seeds and saute them for a minute for flavors can release.
4. Add cayenne pepper, turmeric & salt and saute for another minute or so.
5. Add the sliced carrots and let them cook for 5 minutes or until tender.
6. Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.
7. Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.
8. Serve with steamed basmati rice or naan.

red beets, carrots, coconut milk, extra virgin olive oil, onion, garlic, green chili, cumin seeds, turmeric, cayenne pepper, salt, cilantro

Taken from food52.com/recipes/16288-spicy-beets-carrot-curry-in-creamy-coconut-milk (may not work)