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14Ingredients
40Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. beets (reserve 1/2 cup of beet juice)
- 15 curry leaves
- 1 onion (medium, chopped)
- 2 green chilies (sliced)
- 1 cinnamon stick
- 1/2 tsp. seeds (fennugreek)
- 1/2 tsp. mustard seeds
- 1/4 tsp. turmeric
- red chili powder (to taste)
- 1/2 tsp. curry powder
- 1/2 tsp. sugar
- 1/2 tsp. vinegar
- salt (to taste)
- 1/2 cup coconut milk (or cow's milk if you prefer)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium280mg12% |
| Potassium550mg16% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A6% |
| Vitamin C110% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Elizabeth Brady 9 years ago
I used a fresh beet and added a little more coconut milk at the end. Instead of store bought coconut milk I used fresh medium thick coconut meet and a little water.... this worked out well. Served dish with lentils prepared in turmeric water with dash of salt. Yum!