Beetroot and date curry with YOGI TEA® Throat Comfort
At its best in autumn and winter, beetroot is a seasonal and iron-rich vegetable. It balances the pitta and vata doshas without disturbing the kapha dosha. Combined with dates, it makes a delicious, fruity curry that incorporates all six tastes.
Ingredients
Preparation time: 40 minutes
Portions: 4
- 3 YOGI TEA® Throat Comfort teabags
- 200 ml water
- 1 kg beetroot
- 150 g dates
- 2 shallots
- 1 piece of ginger (thumb-size)
- 1 red chilli pepper
- 1–2 tbsp coconut oil
- ½ tsp aniseed
- 1 tsp coriander seeds
- 1 can of coconut milk
- 1 tbsp cornstarch
- Half a lemon (juice)
- Salt and pepper
- 250 g basmati rice + 500 ml water
Preparation
1. Pour 200 ml of boiling water over 3 YOGI TEA® Throat Comfort teabags and allow to steep for 10 minutes. Peel the beetroot and cut into 1 cm by 1 cm cubes. Slice the dates into small pieces.
2. Peel the shallots and ginger and chop into small cubes. De-seed and finely chop the chilli pepper. Using a mortar and pestle, finely grind the aniseed and coriander seeds. Heat the coconut oil in a pot and briefly fry the spices. Add the shallots, ginger and chilli to the pot and fry until translucent. Next, add the beetroot to the pot and cook in the spices for 2 minutes.
3. Add the dates, tea and coconut milk to the pot and season the curry with salt and pepper. Let the curry simmer for 30 minutes. In the meantime, bring the rice to the boil in 500 ml of lightly salted water. Simmer at a very low heat for 15 minutes until all the water has evaporated.
4. In a small bowl, combine the cornstarch with a little cold water and stir until smooth. Juice the half lemon. Once the beetroot is cooked through, stir in the cornstarch mixture and lemon juice to thicken the curry. Season to taste and serve with rice.
