Beef & beetroot curry

Beef & beetroot curry

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(25 ratings)

Prep: 30 mins Cook: 2 hrs, 50 mins

Easy

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
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Ingredients

  • 750g raw beetroot, stalks trimmed to 1cm
    Beetroot

    Beetroot

    beat-root

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

  • finger-length piece ginger, chopped
    Ginger

    Ginger

    jin-jer

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

  • 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 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
    Cloves

    Clove

    klo-ve

    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
    Beef

    Beef

    bee-f

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

  • 2 onions, chopped
    Onion

    Onion

    un-yun

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

  • 2 beef stock cubes
  • 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

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.

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Comments, questions and tips

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finknottle
23rd Aug, 2016
5.05
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
15th May, 2016
5.05
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
9th Nov, 2015
made this recipe with lamb instead and was absolutely beautiful, love it
alisoncrabb
24th Jul, 2015
Lovely! Bit of a faff doing the beetroot, but well worth it. Makes plenty for 6. Will definitely make this again, yummy.
j-miller
8th Apr, 2016
5.05
I did it with cooked beetroot. Takes the messy bit out of the process.
Reb35
15th Mar, 2015
5.05
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
whitester
14th Sep, 2014
5.05
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
28th Apr, 2014
3.8
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
12th Mar, 2014
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
24th Feb, 2014
5.05
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

Pages

Dameon.tasker@g...
26th Oct, 2015
Do you use black treacle or golden syrup? Thanks
SiNZ
15th May, 2016
5.05
I used syrup as that was all I had. It was all good.
betheccles
27th Feb, 2014
Could you do this in the slow cooker?
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there. Yes, this recipe would work well in a slow cooker - cook on low for 6-8 hours.
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