Beef & beetroot curry

Beef & beetroot curry

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

Prep: 30 mins Cook: 2 hrs, 50 mins


Serves 6
This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal467
  • fat22g
  • saturates7g
  • carbs19g
  • sugars16g
  • fibre4g
  • protein51g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 750g raw beetroot, stalks trimmed to 1cm



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

  • finger-length piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove
  • 1 whole red chilli, seeds and all
  • small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
  • 6 cardamom pod
  • 2 tbsp tomato paste
  • 2 tbsp treacle
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ¼ tsp ground cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1½ kg British feather blade beef (or other stewing beef), cut into big chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 onion, chopped



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

  • 2 beef stock cube
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • naan bread, basmati rice and raita or natural yogurt, to serve


  1. Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.

  2. Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.

  3. Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.

  4. Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (21)

finknottle's picture

Absolutely delicious. This had the richness of a casserole, but curried.I didn't use the stock cubes as I can't eat them, but used my own homemade beef bone stock ( approx 500ml ) and then just topped up with water as in the recipe.I also used a 1/4 teaspoon of chilli powder as I didn't have fresh chilli. Otherwise exactly as recipe. Portion size was exactly right.Will definitely be making this regularly.

SiNZ's picture

Had to make adjustments as I realised I had "stir fry beef" and not "stewing beef". You cannot slow cook stir fry beef without turning it into leather. So what I did was split the paste and use half of it to marinade the beef for 45 minutes. When it came time to start the frying, I softened the onions for 5 minutes and then I added the rest of the paste. Fried for a bit and then added a cup of strong beef stock to simmer. After a while, I added the beetroot and garam masala. Meanwhile, I flash fried the marinaded beef for a few minutes per batch. Once all the beef had been cooked, I added to the rest of the sauce to bring everything up to temperature. Verdict: DELICIOUS!

celca's picture

made this recipe with lamb instead and was absolutely beautiful, love it

alisoncrabb's picture

Lovely! Bit of a faff doing the beetroot, but well worth it. Makes plenty for 6. Will definitely make this again, yummy.

j-miller's picture

I did it with cooked beetroot. Takes the messy bit out of the process.

Reb35's picture

I've made this a couple of times now and it's absolutely delicious. I reduced the amount of meat in the recipe and added some sweet potato, green pepper and baby corn. Unusual and pleasant flavour and makes a change from the usual type of curries I make. Didn't need to remove the lid to reduce the sauce as it had reduced nicely anyway.

whitester's picture

I work in a kitchen of a busy country pub and I have made this curry three times now and each time I have had people rave about it. I serve this curry with Masala mashed potato just to be a bit different as the curry is so different.

debbiesfood's picture

Made this and was very pleased with the result. Used 350g beetroot and 400g beef as only two of us. Didn't need to uncover for the final 30 mins as the sauce had reduced, put the reserved beetroot and garam masala in 20 mins before the end of cooking and put back in the oven. Served with my own spiced pilau rice and naan bread. Would make again, but there is a lot of prep, thus the 4 star rating.

Attemptedchef's picture

Just made this and it was too hot for even my husband to eat, and he loves very spicy food, I'll give it another try and take out the seeds in the chilli as the reviews all say this is a great dish.

mockburn's picture

Made this with precooked beetroot and used all the beetroot in the blender Sauce was super easy and very very delicious. We added peppers and sweet potato to up the veg alongside the meat and onions. Lovely beef curry dish, will be making again and again

ruthwilliamson's picture

Really delicious - enriches as it cooks down. I used a half bottle of red wine rather than water in the stock and that tasted good.

drfabio's picture

Absolutely delicious - though next time I would save a lot of time and just buy pre-cooked beetroot!

justyna35's picture

WOW!!! I have just had it for my dinner, absolutely amazing!! My favorite beef recipe so far!! :))

kintburycook's picture

Tried this tonight but for 2 people. To reduce the time it would take today, I prepared the beetroot yesterday. I halved the recipe other than the beef, which (as we don't eat a lot of red meat) I cut down to 400g. After the 2 hours in the oven, it was quite dry, so next time I would probably increase the amount of liquid rather than just covering the contents (because I'd reduced the beef, that's probably why it was a bit dry). Overall, I was very pleased with the taste, and it went well with plain basmati rice. My husband (who didn't do the cooking!) thought it was well worth the effort! Four star recipe (if it wasn't for the long preparation time, I'd give it five).

SteveBassett's picture

Awesome recipe. I've made it several times and it never disappoints.

Kp1982's picture

Absolutely gorgeous :)

katiegarbie's picture

Made this curry and loved it! The only thing I 'd change would be to cut the beet root into smaller chunks. I also only used half a chilli with no seeds as I can't handle much heat. I may try a full chilli next time though as I made it a little to mild. Ha.

lizzafezza's picture

Loved this curry. Didn't add treacle as I didn't have any and added more chilli. Will defo make this again, great to use glut of beetroot from the garden.

roy_blagden's picture

This sounds a odd combination but tastes great. will cook again without a dout.

magdalenawasowska's picture

It is an amazing recipe. I live in Belgium and it is very difficult to find a good Indian restaurant here. This beef curry really rocks. Full of flavors, beautiful colors and most amazing smells. I altered recipe a bit. Treacle is something difficult to buy here, so I used maple sirup instead. Also realized late in the process that I have no garam masala at home, so took madras curry paste. The result was amazing. Definitely will cook it again.


Questions (4)'s picture

Do you use black treacle or golden syrup?

SiNZ's picture

I used syrup as that was all I had. It was all good.

betheccles's picture

Could you do this in the slow cooker?

goodfoodteam's picture

Hi there. Yes, this recipe would work well in a slow cooker - cook on low for 6-8 hours.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…