Creamy beetroot curry
Creamy beetroot curry might be just the Indian recipe you are searching for. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.18 per serving. One portion of this dish contains roughly 9g of protein, 8g of fat, and a total of 254 calories. Many people made this recipe, and 127 would say it hit the spot. Head to the store and pick up beetroot, yellow mustard seeds, curry paste, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by BBC Good Food. Overall, this recipe earns an excellent spoonacular score of 95%. Similar recipes are Beef & beetroot curry, Beetroot Greens Curry and a trip to the other lake, and Slow-cooked beetroot & beef curry (Chukandar Gosht).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
400g can chopped tomatoes
3 tbsp madras curry paste
1 green chilli, halved lengthways
3 tbsp ground almonds
4 tbsp low-fat natural yogurt, plus extra to serve
2 onions, very finely chopped
1 tbsp vegetable oil
2 tsp yellow mustard seeds
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a large lidded pan, stirin the onions and cook for 8 mins untilsoft. Tip in the mustard seeds and cookfor 1 min until toasted. Stir through thecurry paste and sizzle for 3 mins.Mix the beetroot through the spicyonions, then add the chilli, tomatoesand 2 cans of water. Cover and simmerfor 30 mins, stirring occasionally, untilthe beetroot is tender. Remove the lid,turn up the heat and cook until thesauce is thick.Take off the heat, then stir throughthe almonds, yogurt and some seasoning.Top with yogurt and serve with basmatirice, if you like.
Step by step:
1. Heat the oil in a large lidded pan, stirin the onions and cook for 8 mins untilsoft. Tip in the mustard seeds and cookfor 1 min until toasted. Stir through thecurry paste and sizzle for 3 mins.
2. Mix the beetroot through the spicyonions, then add the chilli, tomatoesand 2 cans of water. Cover and simmerfor 30 mins, stirring occasionally, untilthe beetroot is tender.
3. Remove the lid,turn up the heat and cook until thesauce is thick.Take off the heat, then stir throughthe almonds, yogurt and some seasoning.Top with yogurt and serve with basmatirice, if you like.
Nutrition Information:
covered percent of daily need
