| Roasted Beet, Miso Chickpea Curry |
This recipe came together completely on a whim. I had an insatiable craving for a warm curry/stew situation, I had leftover beets from a cookbook shoot. Sweet potato curries are a thing all over the 'net, so I figured beautiful crimson beets could serve equally well as a starchy curry component.
I also first created this dish in the thick of holiday season, where more often than not, my meals are crowed by a meaty centerpiece—roasts and loins and chops, oh my! While delicious, my body prefers to break up those animal proteins with plant-based meals. This curry was just all the things I needed and more!
In addition to healing beets, I used a handful of anti-inflammatory spices, as well as a dollop of sweet white miso paste. Miso is simply a paste of fermented soy beans, and it adds a wonderful layer of savory umami, which helps the dish to satisfying as if it contained meat. Miso is also incredibly nutritious, helping with everything from digestion to balancing gut microbiota (reference). If you don't have or want miso, you can leave it out, but I suggest adding a splash of soy sauce in its place, to taste. I get mine at Whole Foods, but almost any health food store will have it, as well as some Asian sections in other grocery stores.
This curry turned out even better than I imagined, and I immediately set about re-testing it with the goal of sharing it here ASAP. It is so warming and comforting, but its nutritional density leaves you feeling light and rejuvenated after an intense few holiday weeks. I cannot recommend this dish enough!
I enjoyed it over steamed white jasmine rice, but you could also eat it alone, or in corn tortillas with avocado and shredded lettuce as tacos. Please let me know if you give it a try, and you're always encouraged to share pictures on my social media #llbalanced!
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