Iron Rich Veggie Beet Root Curry

1. Ingredients2 cups red beets (chopped)2 cups water2 tbsp. olive oil1 tsp garlic (chopped)1 tsp white sesame seeds1 tsp ginger powder½ cup white of green onions1 ½ cup bell peppers (mixed color and chopped)½ cup carrots (chopped)½ cup baby corn (chopped)2 cups broccoli florets1 tbsp. soy sauce (low sodium)1 tbsp. rice vinegar1 tbsp. sriracha sauce½ tsp black pepper (crushed)1 tsp sweet ginger garlic seasoning1 ½ cup water1 14 oz. package tofu (chopped)¾ tsp saltInstructionsPeel the beets and chop. In a sauce pan combine the beets and 2 cups water and boil until beets are soft.Blend the boiled beets along with the water in a blender and keep it aside.Heat a nonstick pan and add oil.Add garlic, sesame seeds, ginger powder and onions and sauté for 2 minutes. Add all the vegetables. Sauté well.Add soy sauce, vinegar, sriracha sauce, black pepper, and ginger garlic seasoning and mix well so that all the veggies are properly coated.Now add the blended beets and 1 ½ cup water and mix well.Lastly toss tofu and salt. Cover and cook for few 5-10 minutes.Serve hot with steamed rice/brown rice/quinoa.For nutrition information click here