Ingredients
For the beets and aromatics:
◗1 and 1/2 tbsp coconut oil
◗340 g beets peeled and finely diced (2 medium-sized beets)
◗1 inch ginger peeled and minced
◗2 cloves garlic minced
◗1/4 tsp ground cumin
◗1/4 tsp ground coriander
◗1/4 tsp ground turmeric
◗1/8 tsp ground black pepper
◗3 tbsp Thai red curry paste
For the stir-fry:
◗1 crown broccoli cut into florets
◗1 bell pepper cut into strips
◗1 onion (any color) sliced
◗1/2 small head purple cabbage chopped
◗3 cups cooked brown rice
◗1/2 cup diced pineapple
For the sauce mixture:
◗1/4 cup freshly-squeezed orange juice
◗2 tbsp freshly-squeezed lime juice
◗1/4 cup low-sodium soy sauce
Preparation
- Cook the rice before or during the preparations below.
- Heat the coconut oil in a large, wide pan over medium-high heat.
- Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften.
- Add the ginger and garlic and cook for 30 seconds, until fragrant.
- Add the cumin, coriander, turmeric, and black pepper, and stir. Immediately add the Thai red curry paste. Cook, stirring constantly, for about 2-3 more minutes or until fragrant.
- Next add your vegetables to the pan and stir well; continue to cook while stirring frequently until the vegetables have turned bright in color and are crisp-tender.
- Add the cooked rice and diced pineapple and stir to combine.
- Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
- Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.
Thanks to Yupitsvegan for this yummy recipe.