Beet and Mushroom Curry

Beet and Mushroom Curry

The earthy flavours of beets and mushrooms are a great combination.

Beet and Mushroom Curry

Adapted from Madhur Jaffrey's World Vegetarian


3 Tbsp neutral oil
1/2 tsp whole cumin seeds
1/2 tsp yellow or brown mustard seeds
200 g mushrooms, halved lengthwise
500 g beets, peeled and cut into 3/4-inch dice
2 tsp ginger, peeled and grated
2 garlic cloves, minced
1 green pickled chile, minced
1 cup diced tomatoes
1 tsp salt or to taste


Heat the oil in a wide skillet and add the cumin and mustard seeds. Fry for a few seconds and add the mushrooms. Fry for a minute or two and add the beets. Fry for a minute or two and add the ginger, garlic and chile. Fry for a minute or two and add the tomatoes, 1 cup of water and the salt. Bring to a boil and simmer for about 40 minutes or until the beets are tender. Serve on rice.


Jeanne said...

What an interesting combo! Besides the amazing color, I bet the beets add a hint of sweetness.

Couscous & Consciousness said...

Wow, what an interesting curry. I never would have thought to put beets & mushrooms together, but I'm keen to try it.