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
Course: Indian
Servings
4
servings
Prep time
15 mins
Ingredients
- 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
Directions
- 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.
