Travis Rathbone
Sweet beets swathed in a rich curry sauce—this is sure to become the hit of the holiday table. It’s also the ultimate make-ahead dish, as the flavor gets only better after a day or two of lingering in the fridge.
Chef's Tip: If your beets come with their greens, go ahead and wash a few of them, then chop and toss them into the curry toward the end of cooking for an extra punch of nutrition.
Directions:
In a large saucepan, heat oil over medium heat. Add onion and salt; cook until softened and beginning to brown, about 6 minutes. Add beets, garlic, and ginger; cook 3 minutes. Stir in spices and heat 30 seconds.
Add coconut milk, vinegar, and sugar to pan. Bring to a boil, then reduce heat to low and cover; simmer until beets are tender, about 25 minutes, stirring occasionally.
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