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Creamy beetroot curry

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 271
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 26
  • Protein 11
  • Fat 13
  • Fibre 7
  • Salt 1

Nutrition per serving

  • Calories 271
  • Carbohydrates 29
  • Saturated Fat 1
  • Sugar 26
  • Protein 11
  • Fat 13
  • Fibre 7
  • Salt 1

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)

Method

  1. Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

  2. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

  3. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

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