Vegetable Curry with Beet Chutney and Turmeric Long Grain Rice

A bean recipe for every taste:

For the curry:

In a shallow saucepan, bring about 400 ml of water to a boil, add the vegetables and potatoes and make for about 5 min.

Whisk the coconut with the chilies, the poppy seeds as well as the salt in a hand mixer. Add 150 g of water and blend everything together to a fine paste. Add this to the vegetables in the saucepan, and make quietly for 5 min.

Add tomatoes, yogurt and garam masala and steep for another 3 min. Form into a serving bowl, garnish with the fresh cilantro and bring to the table.

For the beetroot chutney:

Bring the water to a boil in a saucepan and add the beet. Make about 5-7 min until the beetroot is soft.

Add the raspberry vinegar and sugar and repeat for 5 minutes. Then add the honey and cardamom and let it sit for a few minutes.

For the turmeric long grain rice:

Boil water with the turmeric, add the long grain rice and make on low flame for 5 min. Turn off kitchen stove and pull for another 15 min and season with salt. Serve with the vegetable curry and beetroot chutney.

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