Instant Pot Coconut Chicken Curry | My Heart Beets

This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make!

You need very few things to make this dish: chicken, canned coconut milk and spices. That’s it.

And that is precisely why this meal should be on your weekly dinner menu this fall/winter. It’s cozy and comforting and delicious AND easy.

When I say easy, I mean SILLY simple. Like, pour a few ingredients into the instant pot and cook for 5 minutes (with a natural pressure release).

I mean honestly, this recipe doesn’t even require a recipe. But I’ve written one up anyway because we’re friends and I’m willing to hold your hand through even the silliest of simple recipes. One day, when you’ve made this a few times, you’ll be likeMom Ash, I’ve got this. I don’t need you anymore.” And I’ll probably cry a little when that happens. But I want that for you… you know, to be able to do things on your own, without me.

Oh, did I forget to mention that my son is turning three this weekend? Feeling lots of feelings today… about life, about coconut chicken curry, the usual etc.

When to make this coconut chicken curry?

It’ll honestly take you more effort to find a place on a food delivery app than it will to make this dish. Seriously. You can have this coconut curry done in less time than it takes to decide what to order, let alone waiting for your food to actually arrive. You know the effort it takes you to get up from your couch to go and answer the door for the delivery? That’s the same amount of energy you’ll expend making this dish. Really.

what’s the deal with curry powder? is it Indian? (no).

I have some feelings about curry powder (I mean, what don’t I have feelings about today…).

If you happen to ask your Indian mother where she keeps her curry powder, she will one hundred percent look at you like you’re crazy (trust me, I know from first hand experience). There’s no such thing as “curry powder” – at least not in Indian kitchens. Curry powder is a British invention but it is Indian inspired. You can read all about curry powder in this post that I wrote a while back.

So back to my feelings.

I think curry powder is an awesome spice blend. The flavors are familiar and it’s quite tasty. But I do kind of roll my eyes when I see/hear others calling an Indian recipe “authentic” while using curry powder in the ingredients. You just can’t do that you guys. You cannot make butter chicken with curry powder. You cannot make tandoori chicken with curry powder. You can however share a super tasty recipe that tastes Indian but isn’t and use curry powder.

Gosh, curry powder is complicated. Bottom line: it’s tasty, but you’re not going to find an authentic dish calling for curry powder in any Indian home/restaurant.

So this (obviously) isn’t an authentic Indian recipe. Not even close. But it’s tasty.

Serve this coconut curry with basmati rice or pea pulao and maybe a side of roasted broccoli. You can also stir some leafy greens into it!

Instant Pot Coconut Chicken Curry



Did you make this recipe?

Tag @myheartbeets on Instagram and hashtag it #myheartbeets

Beets and Beats – Beet Juice in Ontario | [RE]Fresh Blog Guelph

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”  – Tom Robbins

Love’em or hate’em, beets are proving to be not only one of the garden’s most versatile vegetable (pickled, poached, candied, juiced, blended, roasted, we could go on) but also one of the healthiest roots to consume too.

So when you clip the tender greens and scrub off the soil, what’s so special you ask? Probably one of the tastiest foods on the planet and home to a few key nutrients that you aren’t getting anywhere else.

Betalains and Nitric Oxide

Beets are a rich source of betaine, a phytonutrient that helps protects cells, proteins, and enzymes from environmental stress and damage. It’s also known to help fight inflammation of the joints and modulate the immune system.

Lower Blood Pressure

Beets are a source of the naturally dietary nitrates which are then converted into Nitric Oxide in your body.  This molecule acts by helping to relax and dilate your blood vessels, improving blood flow and lowering blood pressure.  Beet juice, in particular, has been proven to lower systolic blood pressure up to 4 points, likely due to the concentration and quick absorption speed

Muscle Power

Although elite athletes have been sipping beet juice for years to improve stamina and performance, there have been a number of recent promising studies linking the power of Nitric Oxide and the treatment of heart failure patients. After all, the heart is a muscle and it needs help to retain its strength and stamina.

How to Use Beets

Fresh Tip – Cooking time matters. Although raw or juiced is the best way to ensure 100% of the nutrition stays intact, if you are cooking your beets make sure not to exceed 15 mins for steaming and 1 hour for roasting.  The Betalain content quickly lowers in high temperature and long cooking times.

HANDLINE: Roasted Beets

Photos by Dawn Heumann

The humble beet is my favorite root vegetable. Whether golden, pink, or red, it’s a great addition to salads, appetizers, or served alongside an entree. I like to feature beets with a simple combination of flavors and textures to bring out the best in the root vegetable. It isn’t difficult to transform this hard and astringent root into a tender and sweet palate pleaser with our roasted beets.

For roasting the beets:
5 lbs. red, chiogga, or golden beets
1 dried ancho chile, seeded and stemmed
2 dried arbol chile, seeded and stemmed
1 Tbl. champagne vinegar
2 tsp. coriander seeds
2 tsp. whole black peppercorns

Preheat your oven to 400 degrees. Wash the beets and place in a deep roasting pan. Add ancho and arbol chiles, champagne vinegar, coriander seeds, and whole black peppercorns to the pan and mix with the beets. Add water to cover the bottom third of the beets. Seal tightly with aluminum foil and roast for about two hours or until fork tender. Remove beets and reduce oven to 350 degrees. When beets are cool enough to handle, use a peeler or rub with a clean kitchen towel to remove the outer skin of the beet. Slice into bite-size pieces and place into a mixing bowl.

To finish the dish:
2 Tbl. pistachios
2 Tbl. pepitas
2 tsp. lemon juice
2 dashes olive oil
2 pinches salt
1 Tbl. shallot, diced
1 Fresno chile or red jalapeño, sliced
1 Tbl. pickled mustard seeds or whole grain mustard
Dollop or two of avocado crema*
Pea shoots, cress, arugula, or your favorite tender lettuce greens

Place the pistachios and pepitas on a cookie sheet or sheet pan and toast for 15-20 minutes in oven at 350 degrees. Let cool. Rough chop and set aside.

To finish the dish, add the lemon, olive oil, and salt to the mixing bowl with the beets. Stir to mix seasonings evenly. Add shallots, Fresno chile or red jalapeño, and mustard or mustard seeds, then stir. Transfer the seasoned beets to your favorite serving vessel. Top the beets with a dollop or two of avocado crema, a sprinkle of toasted nuts, and a handful of your favorite tender lettuce greens.

Avocado Crema:
1 avocado
½ cup crème fraîche or sour cream
2 lemons, juiced
1 tsp. smoked honey (check out our post on smoking honey here)
1 dash habanero hot sauce
2 pinches salt

Place all the ingredients for the avocado crema in the bowl of a food processor or blender. Blend until smooth. Taste and adjust seasoning.

Love beets? Try our with raw beets and a roasted beet dressing!

The post HANDLINE: Roasted Beets appeared first on Local Food Matters.

‘Gold Rush’: Todd Hoffman Final Act, Parker Schnabel Sets Gold Record, And Tony Beets Takes Revenge

On the season finale, “The Spoils of War,” Gold Rush fans get to see the last of Todd Hoffman on the popular Discovery show. Does this episode give clues as to why the Hoffmans are leaving the show, and what about Todd’s 100-ounce bet with Parker?

Todd Hoffman’s Woes Continue

Todd Hoffman announces that winter is here. Holy Roller cannot function because some of the key parts were built with silicone and foam and are inoperable. And then a truck breaks down.

There is now a serious machine shortage on the claim, and the situation is so bad that Todd decides he has to shut down one of the mining operations.

Todd chooses to shut down Freddy Dodge, which shocks and angers Freddy! Has Todd forgotten that Freddy is the reason that the crew is in Colorado in the first place?

On the next day, they voted 5-3 to shut down for the season. Now, it is time for campfire gold totals.

Rusty Red’s total is 51 ounces, while Holy Roller ends up with 53 ounces. The Hoffman crew’s total for the season is 1,644 ounces, and the crew does not appear happy at all. Could this have been why ?

Parker Schnabel Tries To Trick Tony Beets

Parker Schnabel may be on a record season, but he is still determined to mine even more gold, and he is not going to let Tony Beets stop him!

According to Monsters and Critics, Tony tries to “choke Parker out of his land” by cutting off the water supply. This has made sluicing impossible on the new claim.

A furious Parker stands up to the Viking, in a “confrontation.”

“You can’t deny us water!”

Tony, who appears to take great pleasure in Parker’s pain, taunts his tenant.

“Why would I make it easy on you?”

Parker and Rick Ness “hatch a daring plan” and decide to haul pay dirt back from the Mud Hole to Big Red, but he needs to take the big trucks through Tony’s camp to do so.

In planning it, even Parker knows that this may be a bust.

“I don’t know if this is gonna work because we’re really not allowed to sluice other ground on Tony’s property but, at this point, we’ve got nothing left to lose.”

Last week, Parker spent a half million dollars buying property in order to avoid Tony’s land, yet they still appear unable to avoid driving right by the Beets family. Monica and Minnie are filmed observing Ashley Youle, Parker’s Aussie girlfriend, speedily drive her truck past them.

Add to all of that, Big Red’s bearings are burning and eventually start a fire, which surprises the Schnabel crew.

Tony then arrives, and in his colorful language, lets Parker know that his contract doesn’t allow him to run pay from another claim. Then Tony promptly shuts Parker down.

Parker then shuts down the other claim, just to spite Tony Beets.

After all of this action, it is time for the final weigh in! Rick’s total is 82.15 ounces, while Parker finds 406 ounces.

The Schnabel crew’s total for the season is 6,280 ounces. Incredible!

There’s still time to catch up on every episode of Gold Rush before the season finale this Friday!

— Gold Rush (@Gold_Rush) March 5, 2018

Tony Beets Moves a Dredge

Besides making Parker’s life tougher, Tony has his own challenges. He needs to move the dredge, but first, he needs to build a ramp, then lift the barge and fix the propeller. That’s a lot!

After winching the barge onto the ramp by using a load, they find a disaster; the propellers are ruined and the pontoons are leaking. That is how Tony finishes this Gold Rush season.

In their final gold weigh in, Kevin comes up with 436.8 ounces, while Monica beats her brother and weighs up 447.42 ounces. The Beets crew ends up with 3,659 ounces of gold this season before the royalties from Parker’s huge gold success.

And Monica has a big surprise; she is engaged! Gold Rush fans have to wonder if Tony will clean up his infamous beard before he walks his favorite child down the aisle.

Todd Vs. Parker: Who Won The Bet?

Parker shows up to Todd’s claim to get his winnings. Todd’s season total was 1,644 ounces, while Parker wound up with 6,280, which is nearly four times Todd’s total.

Demonstrating that he is a poor loser, Todd gives Parker a jar of very dirty-looking gold, which does not look anything like the clean gold that most Gold Rush viewers are accustomed to seeing at the weekly weigh-ins.

Parker takes that gold and nobly donates it to charity.

Coming Up: Best Of Todd Hoffman

For those Todd Hoffman fans who are already mourning the loss of the popular gold miner from the Discovery show, next week, Gold Rush will air a special episode on Todd Hoffman’s eight seasons on Gold Rush.

This Gold Rush special promises to be a roller coaster ride, as the Hoffman crew has experienced some of the biggest highs and some of the craziest lows on the show.

The Hoffman team has sought their millions in gold by mining in Alaska, the Yukon, Oregon, Colorado, and even Guyana, South America, with mixed results. Relive it all next week on Discovery.

Beet It! 11 Nutrition-Packed Smoothies Featuring Beets – EcoWatch

Beets are delicious any way you prepare them, and packed with nutritional goodness. So, instead of roasting or tossing them into a salad, why not whip them into your next morning smoothie? Beets have a high concentration of nitrates, which can help to lower blood pressure and may increase blood flow to the brain. A cup of beets contains…

Ingredient: Beets

Ingredient: Beets

Get to know the softer side of this colorful winter orb


Buying: Look for firm, dense roots, ideally with greens attached. Store the greens separately and use quickly. Beets keep well for the long haul and lend themselves to canning and pickling.

Cooking: Roast beets on a layer of kosher salt to pull out their moisture and sweetness. The bitter, lemony greens can jazz up a winter salad when sauteed with garlic and olive oil.


Unapologetically earthy, the beet has been a fixture since the beginning of recorded culinary history, when the leafy top, not the fibrous roots, made it to the table. As the plant was cultivated, the root eventually became the prize.


Perly’s: Forgoing the tomato for beets, the Bloody Miriam has a rim of everything spice, and it’s loaded with house-made pickles.

North End Juice Co.: Golden beets provide the “meat” in North End Juice Co.’s vegan poke bowl, mimicking fish in a clever way.

Dinamo: Sweet beets cozy up to crisp fennel and fresh greens in Dinamo’s filling salad. Spring for the extra feta — you’re worth it

“Working in wine country, I discovered varieties of beets I didn’t know existed.” Danielle Goodreau, executive chef, Big Kitchen Hospitality


Beets, Spelt and Spinach Salad

By Danielle Goodreau, executive chef at

Chef Danielle Goodreau likes to add color and texture to dishes by pairing roasted beets with thinly sliced raw beets. She also pulls together a healthy trifecta — beets, spelt and spinach — with help from her nutty and tart tahini dressing, a clever combination of elements that holds well for potlucks, should you feel inclined to share.

20 grams watercress

60 grams spinach

150 grams roasted baby beets, quartered

3 cilantro sprigs, leaves only

5 mint leaves, torn

40 grams cooked spelt

5 grams toasted sunflower seeds, chopped

75 grams tahini dressing (see below)

3 grams sesame seeds, toasted

Reserve dressing. All other ingredients can be combined.

Tahini Dressing

275 grams sesame seeds, lightly toasted, very little color, fragrant

6 tablespoons grapeseed oil

24 grams kosher salt

125 grams lemon juice, fresh

600 grams water, cold

150 grams honey

20 grams Dijon mustard

Place the sesame seeds and oil in a blender and puree at medium speed. Push down any seeds that stick to the side, then slowly increase the speed, continuing to scrape down the sides until a paste is formed. Once it’s smooth and loose, add the remaining ingredients. The mixture should be very loose, as it will thicken over time. Store in an airtight container under refrigeration.



Stir fry beets and carrots paleo recipe

I will be trying more recipes with beetroot and hopefully share with you my experience.After browsing on

Web for a dish, I chose to make this stir fry beets with carrots recipe, a simple paleo recipe that captured my eyes. Add curry leaves, onion and garlic and stir fry up until onion begins changing color. Include

curry leaves, onion and garlic and stir fry until onion begins altering color.

The Complex Flavor of Beets

Beets are at their earthiest when eaten raw.” The natural sweetness of the beet will delicately dance with a bit of the recurring sugar of either of these red wines,”he says.When pickled, their sweet taste is tempered by tang. With sweet, caramelized roasted beets, he advises,”a fruity, medium-bodied white wine with earthy tones and no to little new oak, such as Beaujolais Cru from South Burgundy, Sonoma Coast Pinot Noir and Nerello Mascalese from Sicily.