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Curried Beetroot

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
  • Print:
Curried Beetroot
 

Ingredients

  • 2 tbsp any oil
  • 2 tsp Madras curry paste
  • ½ tsp turmeric
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 tsp tomato puree
  • 10g vegetable stock cube
  • 200mls water, roughly
  • 400g cooked beetroot (roughly 4 medium sized ones) any colour, cut into ½ cubes
  • 4-6 tbsp thick crème fraîche
  • 2 tbsp fresh coriander

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Method

  • Heat the oil, then add all the curry paste and turmeric then cook over a low heat for 1-2 minutes.
  • Next add the onion and garlic and cook again until the start to take a little colour on the edges.
  • Stir in the tomato puree, stock cube and water and bring to the boil.
  • Simmer for 5 minutes to reduce roughly by half the original volume.
  • Add the beets and cook again gently until the stock is well reduced and coating the beetroot nicely, not too thick.
  • Check the seasoning and adjust if needed.
  • Remove from the heat and add the crème fraîche and swirl through, keep off the heat.
  • Serve in deep bowls and top with a blob of crème fraîche and coriander.

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