Recipe for vegetarian curry with beets

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Wwhether you are a vegetable or not, curry with beets is a treat. It can be a main course in itself or it can be served with a choice of other main dishes or appetizers. It’s even deliciously served cold, like a salad.

Hours

Preparation time: 50 minutes

Cooking time: 1 hour 15 minutes

Serve

four

Ingridients

  • 400-500 g of beets
  • 2 tablespoons vegetable or corn oil or ghee
  • ½ teaspoons of cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black or white mustard seeds
  • ½ teaspoons turmeric
  • 1 tablespoon fenugreek leaves
  • 1 tablespoon curry leaves
  • 2 medium red onions, coarsely chopped
  • 4 cloves garlic, crushed
  • 2-3 medium chili, sliced
  • ½ spoons of grated ginger root
  • ½ teaspoons of tomato puree
  • 1 liter of vegetable broth
  • 3 tablespoons chopped coriander
  • 2 tablespoons thick yogurt
  • 1 teaspoon nigella seeds

Method

  1. Preheat the oven to 200C / 180C fan / gas mark 6. Wrap the beets loosely in foil, place on a baking sheet and bake until softened (about 45 minutes, but continue to check as they differ). Allow to cool, then remove the shell, trim the beets and cut into small pieces.
  2. Heat the oil in a heavy skillet and fry the curry spices on a low heat for a minute.
  3. Add the onion, garlic, chili and ginger and cook over low heat with the lid on for a few more minutes.
  4. Add the tomato puree and vegetable broth and season, then bring to a boil and simmer slowly for about 45 minutes.
  5. Add the beets and simmer for 15-20 minutes until the sauce just covers the beets – you can add a little water while cooking if it dries.
  6. Add the coriander and simmer for another minute. Serve with a spoonful of yogurt on top, sprinkled with nigella seeds.

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