Creamy beetroot curry

Creamy beetroot curry

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(4 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal271
  • fat13g
  • saturates1g
  • carbs29g
  • sugars26g
  • fibre7g
  • protein11g
  • salt1g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 onion, very finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp yellow mustard seed
  • 3 tbsp Madras curry paste
  • 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 green chilli, halved lengthways
  • 400g can chopped tomato
  • 3 tbsp ground almond
  • 4 tbsp low-fat natural yogurt, plus extra to serve
  • basmati rice, to serve (optional)

Method

  1. Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

  2. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

  3. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

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Comments, questions and tips

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Comments (3)

bumblebee_uk's picture
5

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!

rachel_r's picture
3

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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