Creamy Beetroot Curry Recipe
Try this recipe for super-healthy beets and your taste buds will thank you. It takes beets to a whole new level by giving them a makeover from a whole different continent. With the popularity of Indian food in Britain it was only a matter of time before local ingredients started getting imported flavors.
1 tbsp vegetable oil 2 onions, very finely chopped 2 tsp yellow mustard seed 3 tbsp Madras curry paste 2.5 lbs (peeled weight) raw beetroot (red beets), peeled and thickly sliced 1 small to medium green chilli (aka: Hari Mirch, Hari Mirchi, Finger Chillies, mirchi) 15 oz can chopped tomato 3 tbsp ground almonds 4 tbsp low-fat natural yogurt, plus extra to serve Salt to taste Black pepper to taste basmati rice, to serve (optional)
Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Add in the mustard seeds and cook for 1 min until toasted. Stir in the curry paste and cook for 3 mins.
Mix in the beetroot, 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 in the almonds, yogurt and some salt and pepper to taste. Top with yogurt and serve with basmati rice, if you like.
Adapted from a recipe from Good Food magazine, November 2012