Beef & beetroot curry

Beef & beetroot curry

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(11 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs, 50 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
467
protein
51g
carbs
19g
fat
22g
saturates
7g
fibre
4g
sugar
16g
salt
1.4g

Ingredients

  • 750g raw beetroot, stalks trimmed to 1cm
  • finger-length piece ginger, chopped
  • 3 garlic cloves
  • 1 whole red chilli, seeds and all
  • small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
  • 6 cardamom pods
  • 2 tbsp tomato paste
  • 2 tbsp treacle
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp fennel seeds
  • ¼ tsp ground cloves
  • 3 tbsp sunflower oil
  • 1½ kg British feather blade beef (or other stewing beef), cut into big chunks
  • 2 onions, chopped
  • 2 beef stock cubes
  • 2 tsp garam masala
  • naan bread, basmati rice and raita or natural yogurt, to serve

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Method

  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.

Recipe from Good Food magazine, February 2013

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Comments

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whitester's picture
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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
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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
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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
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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
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This sounds a odd combination but tastes great. will cook again without a dout.

magdalenawasowska's picture
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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.

maryhall's picture
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Great if you fancy a change. The curry is quite sweet but great flavours.

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