Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli
COOK TIME
45
45
minutes
Ingredients
- 1 tbsp vegetable oil
- 2 onions, very finely chopped
- 2 tsp yellow mustard seed
- 3 tbsp Madras curry paste
- 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
- 1 green chilli, halved lengthways
- 400g can chopped tomato
- 3 tbsp ground almond
- 4 tbsp low-fat natural yogurt, plus extra to serve
- basmati rice.
Preparation
- Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
- Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
- Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice.
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