Beetroot Curry Recipes

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.

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 (BEETROOT SABZI)

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.

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.

BEEF & BEETROOT CURRY

Steps:

• Put the beetroot in a large pan of water, bring to the boil and simmer until tender - check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
• Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
• Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
• Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.