Creamy Beetroot Curry
This fragrant and colorful beetroot curry is infused with aromatic spices and creamy yogurt, making it a comforting and satisfying dish. The tender beetroot slices soak up the rich curry flavors, creating a vibrant and wholesome meal that pairs perfectly with fluffy basmati rice. Enjoy the warmth and spice of this delightful vegetarian curry on a cozy evening at home.
— Constant Cookbook
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
- basmati rice , to serve (optional)
Instructions
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 271 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1 milligram of sodium
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