Creamy beetroot curry

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2610641/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.