Chef Laura Rountree shared this recipe with us at the Shawnee Fresh Stop Market on July 7, 2016. We hope you enjoy it!
Red Potato & Greens Curry with Beet Yogurt Sauce
For the curry:
For the yogurt sauce:
In a small bowl, combine beets, lemon juice, cayenne pepper, cumin, and cilantro. Let sit for 5 minutes while flavors combine. Stir in yogurt and salt to taste. Serve over curry, a green salad, or with warm bread.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.