Creamy Beetroot Curry

4.00 (11)
⏱ 60 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

This dish offers a novel way to enjoy beetroot, transforming it into a richly spiced main. Madras curry paste, toasted mustard seeds and a fresh green chilli create a fragrant base for the sliced beetroot to simmer in. The curry is finished with ground almonds and yogurt for a creamy texture, resulting in a colourful and satisfying vegetarian dinner. It's perfect served with basmati rice for a complete meal.

Creamy Beetroot Curry

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)

Method

  1. Warm the oil in a large pan with a lid. Add the onions and cook them for 8 mins until softened. Introduce the mustard seeds and cook for 1 min until they become fragrant. Add the curry paste and let it cook for 3 mins.
  2. Combine the beetroot with the spiced onion mixture. Add the chilli, tomatoes and two cans' worth of water. Place the lid on the pan and let it simmer for 30 mins, giving it an occasional stir, until the beetroot is soft. Take off the lid, increase the heat and cook until the liquid reduces to a thick sauce.
  3. Remove the pan from the heat. Stir in the ground almonds and yogurt, then season to taste. Add a final dollop of yogurt on top and serve with basmati rice if desired.

Nutrition (per serving)

Calories271 kcal
Fat13 g
Saturates1 g
Carbs29 g
Sugars26 g
Fibre7 g
Protein11 g
Sodium400 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineindian
DietHealthy, Vegetarian