Beetroot-Peas Kurma – Vegetarian Weeknight Curry

This healthy, vegan vegetarian curry will make you want to have vegetarian meals more often.  Beetroot peas kurma is a weeknight curry at home, it is easy to make and packed with flavor.

Growing up, I always saw Mom making this dish during weekdays.  It was served with chapathis/tortillas all the time.   The very interesting thing was, they tasted the same every time she made them.  Now, it makes me wonder how she did it.  No recipe, just add this and add that.  Our lunches were full course meals, most of the time. Weekday dinners were usually a simple roti with a vegetarian side.

I don’t remember being very fond of vegetarian dishes then, especially greens :). She was creative; well, she had to be in order to feed her little girl some healthy stuff, and her picky and quite fuss better half.  I would never waste food or not eat something.  I might not have been so enthusiastic about it then, as much as I am now.  Now, I crave vegetarian food and especially the kurmas that mum made. Glad the boys are as enthusiastic about vegetarian as they are with non vegetarian.

Beets prepared this way are so much more delicious and lose a little bit of their earthy flavor, but in a good way. I call it a weeknight meal because it’s simple, healthy and tasty.  The best part, its very comforting.  Hope you get to try it.

5.0 from 1 reviews

Beetroot-Peas Kurma -Weeknight Curry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This healthy, vegan vegetarian curry will make you want to have vegetarian meals more often.  Beetroot peas kurma is a weeknight curry at home, it is easy to make and packed with flavor.

Author: Ash

Recipe type: Lunch, Curry

Cuisine: Indian

Serves: 4-6

Ingredients

BEET CURRY

• 2 large Beets cut to thin pieces
• 1 cup frozen green peas or fresh peas
• 1 small onion
• 1 tomato
• 2 tsp freshly ground coconut or frozen grated coconut
• 3 garlic
• ½ inch ginger
• 2 cardamom
• 3 cloves
• ½ inch cinnamon
• 1 tsp cumin
• 1 tsp pepper
• 4 red chillies
• 1 tbsp coriander seeds
• 2-3 tsp vegetable oil

Instructions

1. In a pan, add 1 tsp oil. Let it get hot and add cumin, coriander, spices and fry lightly. Add the onion, ginger-garlic, tomato and fry on medium heat for 3-4 minutes or until it's cooked partially. Add the coconut, salt and fry for a minute. Turn off the heat and let cool. Then grind it to a fine paste with ½ cup of water.
2. In a pressure cooker or a pan, add oil and add the beets and fry. Add the masala paste, adjust the salt and cover and leave for 2 whistles, turn off the heat. If you are using a pan, let it cook for about 20-25 minutes until the beet is tender. Add the frozen peas once your turn off, cover and let sit for 10 minutes before you serve. If you use fresh peas, add it when you add the beets to the pot. Serve with Roti or rice.

Notes

The peas do loose their vibrant green when you add it the curry.

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