p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Beet Brinjal Black Curry

leave a comment »

Photobucket

Finally got some greenery back in my kitchen: steamed local kale. I had more chickpea curry in my freezer, so I tweaked it again! Then, I had fresh beets left over from last week’s beet greens. When I buy bunches of beets, I eat the beet greens right away and then the roots are always hanging around forever in the fridge. So I made the beet and brinjal (eggplant) black curry from World Food Cafe, which has been a favourite of mine for years. It’s technically a vegetarian cookbook, but almost everything is vegan or easily veganisable. It is divided into sections according to region. This curry is Sri Lankan, and it’s “black” because there’s a lot of toasted spices in it. But you and I know that anything with beets in it becomes one colour and one colour only!

Advertisements

Written by phdelicious

August 6, 2008 at 11:47 pm

Posted in Meals

Tagged with

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: