If I lived alone, I'd likely eat beets way more often. This was supposed to be last night's dinner, but the hubs is "not that into beets," so I saved it to make for myself for lunch today.
Source: Rebel Recipes | Serves: 2 | Time: 30 min
Short cuts: canned beets; frozen cauliflower rice instead of brown rice or homemade cauliflower rice
Changes: used canned beets; minced the garlic and ginger instead of grating
Ingredients
2 cans chopped #beets, drained
2 tbsp EVO
2 tsp cumin seeds
2 tsp mustard seeds
1 red onion, chopped
1 tsp turmeric
1 tsp chilli flakes
3 cloves garlic, minced
1 1-inch knob ginger, minced
1 15-oz can reduced fat coconut milk
1 tbsp lemon
1/2 tsp salt
Black pepper
2 big handfuls organic #spinach
To Serve
Rice of choice (I did frozen cauliflower rice)
Handful of cashews, toasted for a 5-10 minutes in a pan if you'd like
Cilantro
Instructions
Heat the oil in a pan on a medium heat then add in the cumin seeds and mustard seeds.
Fry for a few minutes until they sizzle and pop.
Add in the onion, turmeric, chilli flakes, garlic and ginger and turn down the heat. Fry for 10 minutes or so until the onion is soft.
Add in the coconut milk, beetroot, lemon juice, salt and pepper. Turn up the heat to medium and simmer for 10 minutes then add in the spinach. Stir to wilt.
While the curry is simmering those last 10 minutes. Go ahead and toast your cashews and finish your rice.
Add rice to bowls, ladle out the curry, and sprinkle cashews and cilantro on top.