Best Creamy Beetroot Curry Recipes

CREAMY BEETROOT CURRY

Creamy beetroot curry image

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

Provided by Good Food team

Time 1h

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
2 onions, very finely chopped
2 tsp yellow mustard seeds
3 tbsp madras curry paste
1 kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
1 green chilli, halved lengthways
400g tin chopped tomatoes
3 tbsp ground almonds
4 tbsp low-fat natural yogurt, plus extra to serve
basmati rice, to serve (optional)

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

CREAMY BEETROOT CURRY

CREAMY BEETROOT CURRY image

Categories Vegetable

Yield 4 people

Number Of Ingredients 9

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

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.