Ingredients
- 2 tbsp vegetable oil
- 2 tsp Madras curry paste
- ½ tsp turmeric
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 2 tsp tomato purée
- 1 vegetable stock cube
- 200 water, roughly
- 400 g cooked beetroot, roughly 4 medium sized ones any colour, cut into 0.5 cubes
- 4 tbsp thick créme fraîche
- 2 tbsp fresh coriander
Instructions
- Heat the oil, add all the curry paste and turmeric, cook over low heat for 1-2 minutes.
- Next, add the onion and garlic and cook again until they start to take a little colour on the edges.
- Stir in the tomato puree, stock cube and water and bring to a 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 créme fraiche and swirl through, keep off the heat.
- Serve in deep bowls and top with a blob of créme fraiche and coriander.
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Nutrition Facts
Curried Beetroot
Amount per Serving
Calories
134
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Sodium
508
mg
22
%
Potassium
387
mg
11
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
