Coconut Curry with Beets, Beans & Kale

It was time to clean out the fridge today and that is exactly how this cocnut curry came to be. Curries are great because they pack a lot of flavor and creaminess without all the fat and calories. This is not always the case for curries you will find at restaurants, but you can make this one at home knowing it is full of healthy goodness.

Roasting the beets is simple but may be a bit time consuming. You can make them up front and store them in the fridge until you are ready to make the curry and then the recipe is a cinch. Go ahead and make extra to use on salads later in the week.

Coconut Curry with Beets, Beans & Kale

Ingredients

• 3 cups roasted beets, cubed
• 1 15-oz can garbanzo beans, drained and rinsed
• 2 cups lactino kale, chopped
• 2 cups coconut milk
• 1 Tbsp curry spice blend
• 1 tsp cinnamon

Preparation Instructions

How to roast beets:

1. Pre-heat oven to 400 degrees F.
2. Wash beets and wrap each individually in tinfoil.
3. Place in a baking dish and roast for 60-90 minutes. This will vary depending on the size of your beets. I roasted mine for 90 minutes.
4. Remove beets from tinfoil and rub off skin. Skins should rub off fairly easily after roasting.
5. Cut into cubes.

Making the curry:

1. Simmer the coconut milk with curry and cinnamon for about 5 minutes.
2. Add beets, beans and kale, then continue to simmer for 10 more minutes.
3. Dish into 2 servings (~3 cups each). Serve warm.

Fuel Facts

Numbers: 312 calories, 13 g protein, 9 g fat, 47 g carbs, 11 g fiber

Ingredient Breakdown:

v Beets – Not only do beets have a beautiful color and flavor, they boast a large array of health benefits.  Many of these can be attributed to betaine, a nutrient that acts as a methyl donor. So what does that mean exactly? By lending methyl groups, betaine assists in many important metabolic pathways. This is of particular benefit to the liver, helping to break down hepatic (liver) fat stores and to optimize liver function.

Another thing you may not know about beets is their ability to enhance sex drive. In ancient Rome, beets were considered an aphrodisiac. Today we know this is due to their high boron content. Boron has been linked to increased production of estrogen in post-menopausal women and testosterone in men.

v Beans – The legumes are a wonderful protein source for those wanting to increase their intake of plant-based foods. Beans have a very high content of fiber as well which is associated with lower blood cholesterol levels, decreased risk of heart disease and lower body fat. It is recommended to get at least 25 grams of fiber a day.

v Kale – You won’t here me use the word “super” food very often, because I believe all foods contribute their own, unique healing powers. That being said, if there was one food to eat more of, it would be kale. Studies continue to show kale’s ability to lower the risk for cancer, prevent inflammation and even act as a detoxifier at the genetic level. Bottom line… eat more kale.

v Coconut milk – A great dairy and lactose free milke alternative, coconut milk is naturally creamy and therefore a great addition to smoothies, soups, coffee, and as a milk substitute for baking. The fats in coconut milk are medium chain fats which are not readily stored by the body and will subsequently be burned for energy.

v Curry – The combination of spices used in curry each boast their own health benefits. The five that typically make up curry are turmeric, cumin, coriander, mustard seed and chili powder.

v Cinnamon – Many studies have shown the stabilizing effects of cinnamon on blood sugar. This is beneficial for anyone who wants to keep energy levels constant throughout the day, and especially helpful for diabetics or those who experience hypoglycemia. Cinnamon has also been shown to act as an anti-inflammatory by limiting the release of arachidonic acid from cell membranes, a fatty acid that typically causes inflammation.