CREAMY BEETROOT CURRY
Try an original approach to serving thickly sliced beetroot by combining with madras spices, mustard seeds and green chilli
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.
Nutrition Facts : Calories 271 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
BEETROOT CURRY
If you've never tried beets in a curry before, you're in for something special. Beetroot's sweet, earthy flavour is a great match with the spices and it cooks up beautifully, too. Insanely good!
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie Magazine Vegetables Curry
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1-2 minute or until fragrant. Tip into a food processor and blitz well.
- Trim the spring onions and add to the food processor. Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil. Pulse until the mixture forms a paste.
- Peel the beetroots and chop into 2cm cubes. Place the pan back on the hob over a medium heat, add the paste and cook for a few minutes. Add the chopped beetroot. Reduce the heat to low and cook for 25 minutes or until sticky and gnarly, stirring often.
- Tip in the cherry tomatoes and cook for 5 minutes, before starting to break them up with the back of a wooden spoon. Meanwhile, cook the rice according to the packet instructions.
- After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving.
- For the temper, place a frying pan over a medium heat and add the oil. Add all the temper ingredients and heat for 1-2 minutes, until the spices start to pop and smell aromatic. Turn off the heat and tip into a bowl lined with kitchen paper.
- Pick the coriander leaves and cut the lime into wedges. Serve the curry with the rice and temper, coriander leaves scattered on top and the lime wedges on the side for squeezing over.
Nutrition Facts : Calories 569 calories, Fat 19.5 g fat, SaturatedFat 7.3 g saturated fat, Protein 17.2 g protein, Carbohydrate 87.3 g carbohydrate, Sugar 23 g sugar, Sodium 0.5 g salt, Fiber 9.6 g fibre
BEET ROOT CURRY GOODNESS RECIPE BY TASTY
Here's what you need: large onion, garlic cloves, fresh ginger, medium sized beets, potato, non-dairy milk, filtered water, curry powder, nutmeg, cumin, himalayan salts, black pepper, onion powder
Provided by Sharon Benari
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, saute the chopped onions in olive oil until translucent.
- Add the minced garlic cloves and fry for 2 more minutes.
- Add the minced ginger, and the beets.
- Fry the beets in the pot with the onion for 5 minutes, stirring well.
- Add the water and cook for 20 minutes. The beets will start to soften. Then, add the potato cubes.
- Add the milk and the spices and cook in a covered pot for 20 more minutes.
- Serve with your choice of grain or bread.
Nutrition Facts : Calories 75 calories, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 4 grams
BEEF & BEETROOT CURRY
This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 467 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.4 milligram of sodium
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