Creamy beetroot curry

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• Blue

  05 March 2013

  Blue rated and commented on this recipe

  

  This was nice, but if I made it again I would chop the beetroot smaller and boil the liquid down a bit more. It took longer to cook that 30 minutes because of the size of the beetroot slices. I used Korma paste and missed out the chilli.

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• bumblebee_uk

  07 May 2013

  bumblebee_uk rated and commented on this recipe

  

  I really like this recipe. You only need one can of water and I also substituted the curry paste with hot curry powder, but the results were fantastic - it had a unique taste that was rich, earthy and moreish. This has become a regular recipe when I have a beetroot glut - a much more interesting way to use it up than endless salads!

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Ingredients

• 1 tbsp vegetable oil
• 2 onions , very finely chopped
• 2 tsp yellow mustard seeds
• 3 tbsp madras curry paste
• 1kg (peeled weight) raw beetroot , peeled, halved and thickly sliced
• 1 green chilli , halved lengthways
• 400g can chopped tomatoes
• 3 tbsp ground almonds
• 4 tbsp low-fat natural yogurt , plus extra to serve
• basmati rice , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian, Super healthy

Ingredients

• 1 tbsp vegetable oil
• 2 onions , very finely chopped
• 2 tsp yellow mustard seeds
• 3 tbsp madras curry paste
• 1kg (peeled weight) raw beetroot , peeled, halved and thickly sliced
• 1 green chilli , halved lengthways
• 400g can chopped tomatoes
• 3 tbsp ground almonds
• 4 tbsp low-fat natural yogurt , plus extra to serve
• basmati rice , to serve (optional)

PER SERVING

271 kcalories, protein 11g, carbohydrate 29g, fat 13 g, saturated fat 1g, fibre 7g, sugar 26g, salt 1 g

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