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Dinner | Vegetarian

Beetroot curry

A great vegetarian curry that is good for your brain, DNA and heart

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Beetroot curry recipe
Serves:
4
Preparation:
15 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Nuts, Mustard, Peanuts, Nuts, Milk, Lactose
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What are the health benefits of Beetroot curry?

A great vegetarian curry that is good for your brain, DNA and heart

 

Ingredients

Method

Ingredients

1kg raw beetroot, peeled, halved and thickly sliced nutritional information
1kg raw beetroot, peeled, halved and thickly sliced
45g 3 tbsp ground almonds nutritional information
45g 3 tbsp ground almonds
4g/1 green chilli, halved lengthways nutritional information
4g/1 green chilli, halved lengthways
12g/2 tsp yellow mustard seeds nutritional information
12g/2 tsp yellow mustard seeds
45g/3 tbsp madras curry paste nutritional information
45g/3 tbsp madras curry paste
200g/2 onions, very finely chopped nutritional information
200g/2 onions, very finely chopped
400g can chopped tomatoes nutritional information
400g can chopped tomatoes
25ml/1 tbsp rapeseed oil nutritional information
25ml/1 tbsp rapeseed oil
90ml/6 tbsp natural yogurt nutritional information
90ml/6 tbsp natural yogurt
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a large saucepan, add the onions and cook until soft.
2) Add the mustard seeds and fry for 1 min until toasted. 
3) Stir in the curry paste and fry for a further 3 minutes. 
4) Add the beetroot, the chilli, tomatoes and enough water to cover. 
5) Bring up to the boil then turn down and simmer, with a lid on, for 30 mins, stirring occasionally, until the beetroot is tender. 
6) Remove the lid, turn up the heat and boil until the sauce has thickened.
7) Take off the heat and stir through the almonds and 4 tbsp of the yogurt.
8) Season to taste and serve topped with the rest of the yogurt

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