Saturday, January 22, 2011

G'bye, beets.

I had one beet left. I felt like eating it in salty form.

Commence the 10-minute Tulika-fied Indian meal!

Beet Curry

Ingredients:
  • 1 beet, cooked
  • fresh spinach
  • frozen corn
  • 2 cloves garlic
  • olive oil
  • mustard seeds
  • cumin seeds
  • turmeric
  • coriander & cumin powder
  • chili powder (very little)
  • salt/pepper

Pour the olive oil in to a pan with the mustard seeds and cumin seeds. Add the garlic just before the seeds begin to pop.


Then add the beets, spinach, and corn.


Add the turmeric and coriander & cumin powder. At this point, the curry might be a little dry, so add a bit more olive oil.


Add the chili powder, salt, and pepper last. 


After teaching my first Zumba class today (!) I was too hungry to wait and make quinoa for this. So I ate the curry by itself. Bad idea. Lesson learned: carbs are quite necessary after an intense aerobic workout. Otherwise you cannot function. 

Even a spinach protein shake doesn't help in this situation. What did help was an almond butter sandwich. Gotta love carbs.