Red Potato & Greens Curry with Beet Yogurt Sauce by Chef Laura Rountree from The Table, at the Shawnee Fresh Stop Market
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.