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Make a meal with complimentary colors? Yes please! I thought red and green might a smidge too easy, since red and green are found so easily in plants. But blue is practically impossible (and I find that orange is such a subjective color) that I went for yellow and purple. Sadly purple is kind-of a subjective color as well. I mean I find that that beets kind-of have a deep purple color, but some people will just say they look red. 

Okay I know, I’m stretching it! But the end results does look quite impressive?

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So what the heck is in my bowl? Well, clearly there is some brown rice, because I probably should be eating that right now more than white rice. Then I paired it with tandoori tofu and curried beets. I actually thought of using the recipe because of My Cat Loves Daiya, who made a batch of the tandoori tofu from Vegan Eats World cookbook. BTW she made quesadillas with them and they look AMAZING! Anyways, if you want to give this tofu a try, the recipe is available on Terry Hope Romero’s blog.

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But what did I make? Well, the curried beets were my brainchild. They are pretty easy to make, and a quick side dish to put together. The longest thing was to thinly slice the beets, but you can use machines to make it easier for you. Since the cooktime and clean up for this dish is pretty easy, it makes a perfect side dish. The garam masala and coconut milk really cuts into the earthiness of the beets for any of the haters out there ^__~

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As for nutrition? These guys are pretty awesome. Yeah sure, these numbers don’t seem impressive. I mean one thing to keep in mind is that I have the percentages set up for a pregnant woman (aka I need more of like everything) but if you look at the mg numbers you will find that get a good amount of bang for your buck. Especially for something that is just a side dish.

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Curried Beets
Serves 4
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Ingredients
  1. 1 small onion diced
  2. 1 tsp garam masala
  3. 1/4 tsp turmeric powder
  4. 1 lb beets julienned
  5. 1 tsp soy sauce
  6. 1/2 cup coconut milk
Instructions
  1. 1 In a medium skillet heat up some vegetable oil. Sauté the onions for 3 minutes.
  2. 2 Add garam masala and turmeric constantly stir until fragrant.
  3. 3 Add the beets and sauté for 5 minutes, or until the beets start to soften.
  4. 4 Pour in coconut milk and soy sauce and simmer for 5 minutes or until the beets are tender.
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Posted by in Recipe, Vegan Mofo, Vegan Mofo 2016 Tags: , , , , , , , ,