Beet and Carrot Thai Style Curry
This vegan beet and carrot Thai style curry is as delicious as it looks. Bold flavors with fresh vegetables and coconut milk. Serve over rice or rice noodle
Servings: 4 people
Calories: 330kcal
Ingredients
- 1 can of coconut milk
- 2 Tablespoons fresh ginger minced
- 2 garlic cloves minced
- 3 Tablespoons Thai red curry paste
- 16 oz. carrot or beet juice
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 3 carrots cut into sticks or rounds
- 2 zucchini cut into rounds or half rounds
- 3 beets roasted, peeled, and cut into half rounds
- cilantro chopped
- basil chopped, scallions, chopped
- juice of 1 lime
Instructions
- Preheat the oven to 400° F
- Wash the whole beets and leave wet. Wrap the beets individually in aluminum foil. Roast in the oven for 30 minutes or until a knife pierces easily through the center. Let cool and then peel the skin off and discard.
- Toss the bell peppers, carrots, and zucchini in canola oil. season with salt and pepper and roast on a tray for 30 minutes or until done.
- While veggies are roasting scoop out the separated cream in the coconut milk can and place in a pan over medium heat.
- Add the ginger, garlic, and Thai curry paste and cook for 7 minutes.
- Add the beet or carrot juice and the remaining coconut milk. Simmer for 15-20 minutes or until the liquid is reduced by half. Add the lime juice.
- Arrange the cooked vegetables on a plate and spoon over the curry sauce.
- Garnish with chopped cilantro, basil, and scallions.
Notes
Serve over jasmine rice or rice noodles
Nutrition
Calories: 330kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 18g | Sodium: 177mg | Potassium: 1283mg | Fiber: 6g | Sugar: 15g | Vitamin A: 32310IU | Vitamin C: 127.9mg | Calcium: 107mg | Iron: 5.2mg