Creamy beetroot curry

Indian recipe for 4 people, takes only 45 mins; recipe has vegetable oil, onion, mustard seed, madras curry paste, beetroot, green chilli, chopped tomato, ground almond, natural yogurt and basmati rice.

Creamy beetroot curry

Creamy beetroot curry

Recipe by Chef Soomro Course: Indian


Prep time

15 mins


  • Vegetable Oil: 1 tbsp vegetable oil
  • Onion: 2 onions, very finely chopped
  • Chopped Tomato: 400g can chopped tomato
  • Natural Yogurt: 4 tbsp low-fat natural yogurt, plus extra to serve
  • Beetroot: 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
  • Ground Almond: 3 tbsp ground almond
  • Basmati Rice: basmati rice, to serve (optional)
  • Mustard Seed: 2 tsp yellow mustard seed
  • Madras Curry Paste: 3 tbsp Madras curry paste
  • Green Chilli: 1 green chilli, halved lengthways


  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.