Beetroot curry

Latest comments and suggestions

• easter_blizzard

  14 September 2008

  easter_blizzard commented on this recipe

  Okay, so I tried to make it this weekend. I have to say, that even though it was a bit daunting as a concept, it did work out quite well. The points I would like to add are 1) keep your hands well-gloved, 2) I added about 200 g of canned chopped tomatoes and no water, as tomatoes had liquid, and 3) it took slightly longer to simmer to perfection, but I guess, that depends on your cooker. It worked better with spicy lentils instead of rice.

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• Caroline G

  16 December 2008

  Caroline G commented on this recipe

  I have been looking for a curry beetroot recipe for ages now I tasted what was called a Mirchwagon Korma once in an indian restaurant and have been searching for the recipe. It was spicy unlike a normal korma and wasn't as creamy as the usual kormas but it was delicious. If you know of any such recipe could you let me know. Many thanks.

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Ingredients

• 400g raw beetroot
• 2 tbsp sunflower oil
• 1/4 tsp black mustard seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 green chillies, seeded and cut into fine strips
• 2 bay leaves
• 1/4 tsp ground turmeric
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 tomatoes, skinned and chopped
• 100ml coconut milk
• 1 Lime, juice

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Serves 6

Preparation and cooking times

Ingredients

• 400g raw beetroot
• 2 tbsp sunflower oil
• 1/4 tsp black mustard seeds
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 green chillies, seeded and cut into fine strips
• 2 bay leaves
• 1/4 tsp ground turmeric
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 tomatoes, skinned and chopped
• 100ml coconut milk
• 1 Lime, juice

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