Creamy beetroot curry

Name: Creamy beetroot curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp vegetable oil; 2 onions, very finely chopped; 2 teaspoons yellow mustard seed; 3 Tbsps Madras curry paste; 1 kg (peeled weight) raw beetroot, peeled, halved and thickly sliced; 1 green chilli, halved lengthways; 400 grams chopped tomato; 3 Tbsps ground almond; 4 Tbsps low-fat natural yogurt, plus extra to serve

Creamy beetroot curry is a gluten free and lacto ovo vegetarian recipe with 4 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 254 calories, 9g of protein, and 8g of fat. From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Indian cuisine. If you have chilli, onions, , and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Mustard Seeds

Curry Paste

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beet

Tomato

Chili Pepper

Onion

Water

Remove the lid, turn up the heat and cook until the sauce is thick.

Ingredients you will need

Sauce

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Ingredients you will need

Basmati Rice

Seasoning

Almonds

Yogurt

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

vegetable oil 2

onions, very finely chopped 2teaspoons

yellow mustard seed 3Tbsps

Madras curry paste 1kg

(peeled weight) raw beetroot, peeled, halved and thickly sliced 1

green chilli, halved lengthways 400grams

chopped tomato 3Tbsps

ground almond 4Tbsps

low-fat natural yogurt, plus extra to serve

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Illahe Vineyards and Winery Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.