Yellow Curry Basmati with Quick Pickled Beets

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Yellow Curry Sauce:

  • 5 tablespoons hot water
  • 4 tablespoons boiled potatoes (sub with boiled beets for Red Curry)
  • 1 clove garlic, grated
  • 1 tablespoon + 1 teaspoon lemon juice, freshly squeezed
  • 1 tablespoon yellow curry powder
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons fresh ginger
  • 1 teaspoon lemon zest
  • 1/2 teaspoon yellow mustard seed, toasted and ground
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup tahini

Spiced Basmati Rice:

  • 1/2 cup carrots, diced
  • 1/2 cup onions, diced (yellow or red)
  • 4 tablespoons water
  • 1 sprig thyme, or 1 teaspoon dried
  • 1 cinnamon stick, broken in two pieces
  • 1.5 cups basmati rice, ideally brown
  • 3 cups water

Quick Pickled Beets

  • 2 cups beets, raw or boiled, very thinly sliced
  • 1/4 cup lemon juice, fresh squeezed
  • 1 teaspoon sea salt


  • cilantro leaves, to your heart’s content!


For Yellow Curry Sauce:

  1. In a blender, whip all of the ingredients together into a smooth, light sauce. For a “Red Curry Sauce” substitute the mashed potatoes for mashed boiled beets. (Best if all spices are toasted and then ground.)

For Spiced Basmati Rice:

  1. Combine the carrots, onion and 4 tablespoons of water in a medium pot and bring the liquid to a simmer.
  2. Add the thyme, cinnamon stick, rice and water, and bring to a boil
  3. Reduce to a simmer and cover the pot. Cook for about 30 minutes, until the rice has fully absorbed the water. Remove from heat and keep covered for 10 minutes to steam.

For Quick Pickled Beets:

  1. Mix the beets, lemon juice and salt together in a bowl. Let marinate for as long as possible (refrigerated if longer than 30 minutes). When ready to serve, rinse the beets to remove the lemon juice and salt.
  2. To serve, pour the curry sauce over the rice and beets. Garnish with cilantro.