Creamy Beetroot Curry Recipes

BEETROOT CURRY

Steps:

• Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1-2 minute or until fragrant. Tip into a food processor and blitz well.
• Trim the spring onions and add to the food processor. Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil. Pulse until the mixture forms a paste.
• Peel the beetroots and chop into 2cm cubes. Place the pan back on the hob over a medium heat, add the paste and cook for a few minutes. Add the chopped beetroot. Reduce the heat to low and cook for 25 minutes or until sticky and gnarly, stirring often.
• Tip in the cherry tomatoes and cook for 5 minutes, before starting to break them up with the back of a wooden spoon. Meanwhile, cook the rice according to the packet instructions.
• After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving.
• For the temper, place a frying pan over a medium heat and add the oil. Add all the temper ingredients and heat for 1-2 minutes, until the spices start to pop and smell aromatic. Turn off the heat and tip into a bowl lined with kitchen paper.
• Pick the coriander leaves and cut the lime into wedges. Serve the curry with the rice and temper, coriander leaves scattered on top and the lime wedges on the side for squeezing over.

BEETROOT CURRY

Steps:

• Fry the fenugreek seeds in the oil on a medium heat for 2 minutes or until their aroma is released.
• Add the beetroot cubes to the mix and fry for 5 minutes until slightly softened, stirring constantly.
• Sprinkle in the garlic, cumin, ginger, coriander and asafoetida.
• Pour in the coconut milk and tomato puree then stir until all ingredients are well incorporated.
• Simmer the curry gently for about 30 minutes or until the beetroot is tender.
• Season to taste then serve with yogurt and coriander.

BEETROOT CURRY

Steps:

• Peel and chop up the onion.
• Add olive oil to coat the bottom of a pan
• Add onion and saute for about 10 minutes, stirring often.
• While onion sautes, peel and chop the ginger and garlic cloves and peel the beetroot and cube them in bite-sized pieces as well.
• Then add garlic and ginger to the onion in the pan and stir until well incorporated.
• Then add in the cubed beets.
• Pour in the coconut milk and water, and spoon in the tomato paste as well as the coriander, smoked paprika, turmeric, and cayenne pepper.
• Stir until all ingredients are well incorporated.
• Cover pan and let come to a very low simmer over a low-medium flame for about 25-30 minutes or until the beetroot is tender. Make sure to keep an eye on the curry and add more water as needed.
• When beetroot is tender, remove the pan from heat and season with salt and pepper to taste.
• Garnish with chopped cilantro and chili flakes.
• Enjoy with rice or roti.

CREAMY BEETROOT CURRY

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.

CREAMY BEETROOT CURRY

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.