0

Servings 4
Calories 134 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
Course Vegetables
Cuisine ITV This Morning, Spring
No ratings yet

Leave a Comment

TOP