Creamy beetroot curry

Creamy beetroot curry

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
271
protein
11g
carbs
29g
fat
13g
saturates
1g
fibre
7g
sugar
26g
salt
1g

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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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.

Recipe from Good Food magazine, November 2012

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Comments

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bumblebee_uk's picture
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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
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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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