You can use any kind of vegetable for this one. I had beets and an exotic purple sweet potato so I used those. Because they were so darn colorful they make the whole thing purpley pink. If you use less pigmented veggies yours will likely come out more of a golden yellow color. Either way, it’s very tasty! And also very versatile. Learn this recipe and you can make it new each and every time with a new veggie combo.
Because beets and other root veggies take longer to cook I peeled, cubed and boiled these before I put them in the curry. For other more tender veggies that have shorter cooking times, you can add them into the curry sauce raw and they will cook up just fine. The original recipe calls for cooking them in advance but I like to use as few pots as possible and I also like my veggies more on the firm side. Feel free to cook them first if you prefer them softer.
I made a few significant modifications to this recipe. The first is I used canned coconut instead of fresh because it’s just way easier. I also used my handy dandy tamarind substitute of rice vinegar and brown sugar.
This recipe had a fun new variant to the treatment of spices… dry roasted spices! These were then added to the blender with the ingredients pictured above. The resulting sauce was a pale ocre yellow. Such a pretty color that was completely polluted by the beets and yams. In a good way.
Oh but not so fast!! There is also tempered oil in this one! After the veggies cook for a bit in the gravy, you add a little tempered oil to them.
I got this recipe from The Divine Taste which is an Indian food blog written by Anushruti who lives and cooks in Mumbai. Anushruti is vegetarian and so are all of her recipes (most of her recipes are actually vegan too). She has spent a lot of time learning about ayurvedic food and applies what she has learned to her recipe development. It definitely felt like there was a lot of goodness in this one and I’m looking forward to trying more.
Adapted from Divine Taste
- 3 small beets (8 oz), peeled, cubed and boiled
- 1 large sweet potato (1 lb), peeled, cubed and boiled
- 1 can of coconut milk (the full fat kind)
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon brown sugar
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon turmeric
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon peppercorns
- 3 dry red chilis
- 2 teaspoons veggie oil
- 1 teaspoon mustard seeds
- 2 dry chilis
- 1 Pinch of curry leaves (7 or 8)
- 1/2 teaspoon of asafoetida
- In a skillet or frying pan, roast the coriander seeds, cumin seeds, peppercorns, and dry chilis over medium high heat until they are fragrant and the cumin seeds are darker in color. Be careful not to burn the seeds. They should be toasty brown, not black!
- In a blender (I use a Vitamix) add the toasted spices, coconut milk, rice vinegar, brown sugar, fresh ginger, and turmeric. Blend all the ingredients until they are smooth. Add salt to taste.
- In a large skillet or pot, put the boiled veggies and then pour the coconut mixture over top. Bring the mixture up to a boil and simmer for 10 minutes or until the gravy begins to thicken.
- Meanwhile, heat the veggie oil and mustard seeds in a skillet over medium high heat until the mustard seeds begin to pop. Then add the dry chilis, curry leaves and asafoetida. Fry for a few seconds and then CAREFULLY pour the oil in with the veggies and coconut sauce.
- Simmer until well incorporated and veggies have reached desired doneness.
- Serve with rice.