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

Plant-based Cooking!

Beet Brinjal Black Curry

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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!


Written by phdelicious

August 6, 2008 at 11:47 pm

Posted in Meals

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