Indian-spiced beetroot, pumpkin and spinach from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • Jane on November 05, 2014

    This was very spicy. There are 3 tsp of chile flakes and she suggests adding more if you like it hot. I used the amount suggested and wish I had used half of it. Maybe my chile flakes are hotter than hers, but this was way too spicy for me. It was hard to really enjoy the dish because of that. But I did like the combination of squash, beets, potatoes and spinach and the curry leaves add a nice flavor. I'm not sure if I will make it again, but if I do, it will be with 1 tsp chile flakes. I'll also add the potatoes with the other vegetables - I'm not sure why they would need 15 minutes less cooking time than squash or beets. Mine were still a little underdone when the squash was very soft and the beets just about done.

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