Adapted from Onetribegourmet.com

Many of our CSA members were in attendance at the dinner last Thursday.  I got to meet one of our hosts Julie, who actually put together a book of years of Eatwell Farm Newsletter Recipes!  It is all cut, pasted and copied, organized by veg type.  I found this little gem in the “Beet” section.  

1 bunch Beets, roots boiled and cut into bite size pieces, greens save for another dish
1 small Onion, chopped
1 or 2 cloves Garlic, minced
1 tsp Whole Cumin Seeds
1/4 tsp Cayenne Pepper
1/4 tsp Turmeric
1/4 tsp Crushed Red Pepper
1/2 tsp Salt
3 to 4 Carrots, sliced
1 TB Extra Virgin Olive Oil
1 small 40z can of Coconut Milk

In a medium skillet, heat olive oil over medium heat.  Add chopped onions and sauté until translucent.  Add the minced 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 a few minutes.  Serve with rice or any flatbread.