1 bunch beets, roots boiled and cut into bite size pieces, greens saved for another dish
1 small onion, chopped
1 bulb green garlic, minced
1 teaspoon whole cumin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
3 to 4 carrots, sliced
1 tablespoon extra virgin olive oil
1 small 4 oz can of coconut milk
In a medium skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add the minced green garlic and sauté some more. Add cumin seeds and sauté for a minute so the flavor comes out. Add cayenne, turmeric, crushed red pepper and salt, and sauté for a minute.
Add the boiled beets and sauté for 2 minutes. Add the carrots and sauté for 5 to 10 minutes until carrots are tender. Add the coconut milk and let the curry simmer for few minutes. Serve with rice or any flatbread.
Adapted from onetribegourmet.com