Beets and Carrot Curry with Coconut Milk
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
4 red beets, boiled & cut into bite size pieces
3-4 carrots, sliced
1 tablespoon extra virgin olive oil
1 small onion, chopped
1 clove garlic, crushed
1 green chile, sliced
1 tsp whole cumin seeds
1/4 tsp turmeric
1/4 tsp cayenne chili powder
1/2 tsp salt
1 small 4 oz can of coconut milk
cilantro, chopped for garnish
Instructions:
Heat olive oil and add chopped onions, saute until translucent. Add the crushed garlic and saute some more. add cumin seeds and saute for a minute so the flavor comes out.
Add cayenne, turmeric & salt, mix well. Add sliced green chile and saute. now add the boiled and cut up pieces of beets and saute for 2 minutes.
Add the carrots and saute for 5 minutes. Let the curry cook for another 5 minutes until carrots are tender.
Add the coconut milk and let the curry simmer for few minutes. Garnish with chopped cilantro. You can serve with rice or any flat bread.
From onetribegourmet.com