Curried Beets and Carrots with Coconut Milk
By Becky Poss
Servings: 2 – 4
1 small red onion, about ½ cup, finely chopped
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons curry paste
1 chopped, seeded jalapeno (more if you want heat)
½ cup roasted red pepper, chopped
4 carrots, julienned (approx. 1 cup)
4 – 6 roasted beets, julienned (approx. 2 cups)
1 cup coconut milk
Sauté onion in olive oil, add garlic and sauté until fragrant. Do not let it brown. Add paste and peppers, sauté several more min-utes. Add beets and carrots, sauté until carrots are crisply tender. Add coconut milk, simmer 5 minutes.
Garnish with chopped cilantro and peanuts. Serve on rice or with flat bread.