Beetroot-Peas Kurma -Weeknight Curry
 
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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:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/08/31/beetroot-peas-kurma-weeknight-curry/