Spicy curry with couscous, beets, coconut milk and ginger

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Gorgeous, it’s time to get dirty with beets again 🙂 Don’t worry, it’s easy to wash.
I present you a very delicious curry, preparation of which will take you 15 minutes 🙂

Although the ingredients are not typical, the combination of them is great! Everyone appreciated it! Try it, you might fall in love!

Ingredients
(for 3-4 servings)
270 g red beets (2 medium beets, measured peeled, the amount may vary)
270 g carrots (2 large, measured peeled, the amount may vary)
1 head of celery (about 70-80 g, measured peeled/optional)
1-2 tsp ginger (grated, the amount may vary)
1 can (400 ml) coconut ml (139 kcal milk per 100 ml is used)
140 g couscous or rice/quinoa/millet (if you want gluten free)
Parsley/celery
garlic
lemon (optional)
hot pepper (optional)

Preparation
Grate the beets, carrots and celery (in a robot/by hand). You can also cut it into small cubes if you don’t have a robot/blender. Grated this way put them in a pan to stew with a little water (3-4 tablespoons), garlic, grated ginger and 1 can of coconut milk (pre-heat the box to homogenize the milk, coconut milk in a box has a hard and liquid layer).
Keep in mind that you will need a large pan, because the grated vegetables increase in volume 🙂 In 15-20 minutes the vegetables soften and some of the milk evaporates, so that a relatively thick, creamy mixture remains, which smells great 🙂 If you like hot you can add hot pepper/chili.
Meanwhile, the couscous is ready (boiled in salted water). Curry is usually made with rice, but this time for a change, I decided to prepare it with couscous. You can make it with quinoa, buckwheat or millet, for example, if you avoid gluten.

Approximate nutritional value according to cronometer.com
Kcal 1060
Protein: 17.9 g
Carbohydrates: 121.7 g
Fat: 55.6 g

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