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Red Beet Curry

Ingredients: 137/4377 Quart(s) oil 4/23 Ounce(s) salt 1 Ounce(s) soup cube vegetable stock 5 dried, crushed, small chili peppers 326/625 Ounce(s) coriander 1 27/625 Ounce(s) cumin 326/625 Ounce(s) turmeric 5 Ounce(s) garlic 66 477/625 Ounce(s) water 10 Pound(s) small/medium beets 2 Can(s) dried red lentils Directions: Rinse the red lentils. Bring to a boil in a large pot and then reduce to a simmer, stirring occasionally to keep the lentils from sticking. While it simmers, prepare beets and garlic. Cut the beets in four. Crush and chop garlic. Saute garlic in oil, add beats and reduce heat to medium-low. Cook, stirring occasionally for about 5 min. Add contents of the frying pan to the lentil pot. Also add soup cube, cumin, coriander, dried red chilies, and salt (to taste). Simmer for about 20-30 minutes, until the lentils start to disintegrate. Serve with basmati rice.
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Saute andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside. Add red onion, garlic, ginger, red curry paste, shrimp paste and saute in wok for 1-2 minutes. Deglaze with white wine. Add cocon Thai panaeng curry paste (chiang mai) 1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.) 2. Add all remaining ingredients an Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Vegetable and herb curry Cook contents of box according to package directions. While rice is cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in the apples, raisins and water. Cover and steam for a few minutes until the raisins are softened. Whe Curry-laced tomato-lentil broth From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine l Coconut curry sauce Yellow curry chicken 1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a Fragrant beef curry with rice Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate. Heat remaining 1 tablespoon oil in Coconut chicken curry IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, Pickled beet and onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook unt Roasted beet borscht Heat oven to 400 degrees F. Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets