Curried Beet and Pumpkin

In mid November, we are getting pretty much everything we need to make this in our shares right now. The only trick is to get your hands on the spices – once you do this, you can easily make this dish over and over again. The recipe is from Nimita Dhirajlal.


¼ teaspoon of coconut oil
¼ teaspoon of vegetable oil
½ teaspoon of ghee
½ teaspoon of asofeteida (hing)
1 teaspoon of panch puran (Indian Five Spice)
1 medium sized seasonal pumpkin
2 bunches of beets
2 teaspoons of turmeric
2 teaspoons dhana jeera (coriander/cumin powder)
2 teaspoons of cayenne
salt to taste
1 teaspoon of garam masala
cilantro for garnish


• Cube the pumpkins into 2 inch pieces (leave skins on) Remove seeds.
• Wash the beets thoroughly and cube these into 2 inch pieces
• In a medium sized pot, heat the oils and the ghee
• Add hing and panach puran
• When seeds start popping, add the beets and the squash (toss to coat)
• Add ¼ cup of water and cook at very low heat
• When beets and pumpkin are cooked ¾ of the way, add salt and spices.
• Add very little water if vegetable start to stock to the pot.
• Cook until vegetable are well done (not mushy)
• Garish with chopped cilantro