Beetroot works surprisingly well in curry. The slightly sweet earthy flavour of beetroot contrasts well with aromatic spices and chilli. Mango powder is a lovely addition here as its sour notes offset the sweetness of the beetroot. This recipe uses pre-cooked beetroot - the sort sold in vac-packs in supermarkets is fine for this dish.
Ingredients (serves 2)
½ onion chopped
1 tbsp vegetable oil
½ tsp cumin seeds
½ tsp yellow mustard seeds
1 tbsp garlic & ginger paste
½ tsp ground turmeric
½ tsp garam masala
½ tsp chilli powder (or more if you like it hotter)
½ tsp mango powder
Salt
225g cooked new potatoes
100g cooked beetroot
½ tin chickpeas plus a little of the tin liquor
Large handful of fresh spinach
Coriander & raw beetroot to garnish (optional)
Method
Ingredients (serves 2)
½ onion chopped
1 tbsp vegetable oil
½ tsp cumin seeds
½ tsp yellow mustard seeds
1 tbsp garlic & ginger paste
½ tsp ground turmeric
½ tsp garam masala
½ tsp chilli powder (or more if you like it hotter)
½ tsp mango powder
Salt
225g cooked new potatoes
100g cooked beetroot
½ tin chickpeas plus a little of the tin liquor
Large handful of fresh spinach
Coriander & raw beetroot to garnish (optional)
Method
- Fry the onion in oil until softened. Add the cumin and mustard seeds and fry until the mustard seeds begin to pop.
- Add the garlic and ginger paste and a splash of water. Cook gently for 5 minutes adding a little more water if the mixture dries out. Add the turmeric, chilli, garam masala and mango powder. Add salt to taste.
- Cut the potatoes & beetroot into small cubes. Add to the curry paste, along with the chickpeas and a little of the chickpea liquor from the tin.
- Cook gently for 5 minutes, adding more chickpea liquor if required. This is a 'dry style' curry so do not add too much liquid.
- Add the spinach and stir through gently until it wilts.
- Garnish with coriander leaves and serve with plain yoghurt and julienned raw beetroot (optional)
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