BEETROOT CURRY
If you've never tried beets in a curry before, you're in for something special. Beetroot's sweet, earthy flavour is a great match with the spices and it cooks up beautifully, too. Insanely good!
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie Magazine Vegetables Curry
Time 1h
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 569 calories, Fat 19.5 g fat, SaturatedFat 7.3 g saturated fat, Protein 17.2 g protein, Carbohydrate 87.3 g carbohydrate, Sugar 23 g sugar, Sodium 0.5 g salt, Fiber 9.6 g fibre
BEETROOT CURRY (BEETROOT SABZI)
Simple beetroot curry made with basic Indian spices, curry leaves and coconut. This easy to make sabzi goes so well as a side in an Indian meal with rice or roti. It is aromatic, flavorful and delicious.
Provided by Swasthi
Categories Main
Time 21m
Number Of Ingredients 17
Steps:
- Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
- Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
- Pour 1½ tablespoon oil to the pan and heat it.
- Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
- Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
- Add the grated beetroots and saute for 2 minutes.
- Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
- When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.
- Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
- Beetroot curry is ready to serve with rice or roti.
Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 12 mg, Sodium 569 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
BEETROOT CURRY
Make this tasty vegan beetroot curry with simple easy-to-follow directions. The best part is the beetroot curry uses ayurvedic spices and coconut milk.
Provided by Michelle Minnaar
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 260 calories, Sugar 15.8 g, Sodium 141 mg, Fat 19 g, SaturatedFat 14.8 g, Carbohydrate 22.3 g, Fiber 5.4 g, Protein 4.8 g
BEET ROOT CURRY GOODNESS RECIPE BY TASTY
Here's what you need: large onion, garlic cloves, fresh ginger, medium sized beets, potato, non-dairy milk, filtered water, curry powder, nutmeg, cumin, himalayan salts, black pepper, onion powder
Provided by Sharon Benari
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, saute the chopped onions in olive oil until translucent.
- Add the minced garlic cloves and fry for 2 more minutes.
- Add the minced ginger, and the beets.
- Fry the beets in the pot with the onion for 5 minutes, stirring well.
- Add the water and cook for 20 minutes. The beets will start to soften. Then, add the potato cubes.
- Add the milk and the spices and cook in a covered pot for 20 more minutes.
- Serve with your choice of grain or bread.
Nutrition Facts : Calories 75 calories, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 4 grams
ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, red onion, garlic, bell peppers, jalapeño, green onions, fresh rosemary, eggs
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 9 grams
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