Curry fans, here’s an unusual vegetable combo that’s zingy, fragrant and a feast for the eyes : Tomato Beetroot Based Curry. I am huge fan of Beetroot. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification. The key here is adding just the right amount so you don’t find them overpowering.
Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.
Why I love No Onion No Garlic Curry ?
- It takes lesser time to prepare a meal when we are cooking without onion or garlic.
- I use the lesser amount of oil when I cook without onion or garlic.
- Hence the meal made is lighter and easy on digestion. That is great for detoxing.
Tofu – 150 gms
Frozen peas – 1 cup
For Tomato Beetroot Puree :
Tomatoes – 4
Beetroot – 1
One green chilli
Ginger – 2 inch ( Roughly chopped them and grind into coarse puree)
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
One small dry red chilli
One small stick cinnamon stick
Dry Spices –
Coriander powder (2 tbsp)
Red chili powder – 1 tsp
Kitchen king or Sabzi masala – 1 tbsp
Few finely chopped coriander – 3 tbsp
Himalayan Pink salt to taste
- Heat oil in a kadai. When the oil is hot, add cumin seeds, bay leaf, dry red chilli and cinnamon stick. Saute for a minute on low flame.
- Now add all dry spices and cook for 15 seconds.
- Add tomato, beetroot, ginger & green chilli puree. Saute the masala on the medium-low flame for 10 minutes or until oil starts leaving it edges.
- Add tofu and frozen peas with 1 & 1/2 water. Add himalayan pink salt to taste.
- Cook on medium heat for 10 minutes. Add chopped coriander and serve hot.