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Beet curry


I paced in circles in the kitchen this evening, trying to figure out what I wanted for supper. Something over rice seemed appealing. I knew that I needed a heavy dose of garlic to try to fend off the cold I’m afraid I picked up on a trip to town last night. And I had some fresh beets from Whole Foods that needed to be used. So I made something up: beet curry. I didn’t Google for beet curry until after supper. It’s not unheard of, but I don’t think it’s common. But anything will curry.

I used a whole head of garlic. I blanched some almonds and chopped them a little in the blender so they’d soak up more flavor. I added tomato paste to thicken the sauce and deepen the red. I served it over Uncle Ben’s rice. Now, before you go and say something snobbish about Uncle Ben’s, keep in mind that it may have been Julia Child’s favorite rice. She called it “L’oncle Ben’s.” Uncle Ben’s is just parboiled rice. It also has a lower glycemic index than most rices.

Believe it or not, it was delicious. I already knew that beets like spices, and garlic, and tomatoes. You’d be surprised how good beets are when added to spaghetti sauce. Just dice the beets and add them to your regular spaghetti sauce, and simmer until the beets are tender. I realized while eating the beet curry that beets probably would like roasted peanuts. That will be a future experiment: coming up with something that includes beets, tomato sauce, garlic, and roasted peanuts or peanut butter. Some sort of lasagna, maybe?

From the red splatter in the kitchen you’d think I’d murdered a chicken, indoors. But this was a totally vegan dish.

Beets, almonds, minced garlic

Sautéing the almonds with the curry spices


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