Beetroot has never struck me as something you would put in a curry before never mind make it the main ingredient but this recipe which I based on this one turned out to be really tasty and I’ll definitely be experimenting with beetroot in curry again. I added a few extra ingredients and adjusted some of the other quantities slightly and left the yogurt out, the original recipe also specified 1 litre of stock which is what I used but it seems over the top and required a lot longer than expected to reduce to the desired consistency so I would start at 800ml maybe less and add more during cooking if required.
Makes 3 servings
1/2 tablespoon of vegetable or rape seed oil
1 teaspoon of mustard seeds
1/4 teaspoon of asafoetida
2 large red onions, roughly chopped
4 cloves of garlic, finely chopped
3 cm fresh ginger, finely chopped
4 green chillies, chopped
1 scotch bonnet, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon extra hot chilli powder
1/2 teaspoon of ground turmeric
1/2 teaspoon ground fenugreek seed
Seeds from 6 cardamom pods
800ml of vegetable stock
1/2 tablespoon of tomato purée
500g beetroots, cooked, peeled and cut into bite-sized chunks
1 tablespoon of dried fenugreek leaves (methi)
5 dried curry leaves
1/2 teaspoon of mango powder (amchoor)
Salt and freshly ground black pepper
Small handfull of chopped coriander
1. Heat the oil in a pan, add the mustard seeds, when they pop add the asafoetida and onion and saute on a low heat for 5 minutes
2. Add the garlic, ginger and chilli and cook for another couple of minutes.
3. Add the cumin, coriander, turmeric, ground fenugreek, chilli powder, cardamom seeds and cook for 1 minute stirring constantly to coat the onion mix in the spices.
4. Add the vegetable stock, tomato puree, beetroot, fenugreek leaves, curry leaves, mango powder, salt and pepper and bring to the boil then reduce heat and simmer uncovered for around 45 minutes until reduced.
5. Add the chopped coriander and simmer for another minute.