Beet Coconut Curry (↓V↓P↑K)
A creamy, Indian inspired curry with beet quinoa patties.
Servings Prep Time
4people 20minutes
Cook Time
60minutes
Servings Prep Time
4people 20minutes
Cook Time
60minutes
Ingredients
Beet Patties
Curry
Instructions
Beet Patties
  1. Bring a large pot of water to boil. Once boiling, add in 3 medium-sized beets cut in half , 1 carrot, and 2 potatoes also cut in half. Boil for 25 minutes until all vegetables are cooked through.
  2. In a large mixing bowl, combine all remaining ingredients listed under “beet patties” except for coconut oil.
  3. Set carrot aside. Grate beets and potatoes into the large mixing bowl. Combine all ingredients to form a dough-like mixture.
  4. Take 2 tbsp of mixture into hands and form into patties. Brush both sides of patties with avocado oil and place patties in Air Fryer for 20 minutes on 270F, then 5 more minutes on 330F. You can also bake the patties on 350F for 25 minutes until the outer layer is crispy of fry them.
Curry
  1. In a blender, blend together carrot, cashews with water, and all spices until smooth (coriander powder, chilli powder, cumin powder, cardamom powder, cinnamon powder, asafoetida, garam masala, turmeric powder, clove powder, fennel powder, sucanat, salt, and grated ginger).
  2. Heat a large saucepan on medium heat and add in coconut oil. Then add in the carrot mixture and saute until fragrant, about 4-5 minutes. Then stir in coconut milk and water. Bring to boil on medium heat and cook uncovered for 10 minutes.
  3. Turn off heat, add in beet patties and garnish with Kasuri methi. Serve warm with rice or bread!