This unique curry features the star of this month’s newsletter, beetroot, and though the idea of beetroot in a curry at first may sound a bit left-field, it works really, really well. The sweetness and earthiness of the beetroot stands out and balances the spice, and the beetroot holds its form and shape well, leaving lovely big chunks of it to enjoy. Different, for sure, but this curry has become one of our favourites! This recipe makes quite a bit of curry, but don’t worry as it freezes really well. We like it served with basmati rice, and plenty of raitha (yoghurt sauce).
Ingredients
750g stewing beef400g raw beetroot, stalks trimmed to 1 inch
1 large onion, finely chopped
thumb sized piece of ginger, minced
4 cloves garlic, minced
2 red chillies, chopped
1tbs tomato puree or our lovely tomato powder
1tbs Spice Mountain jaggery
handful chopped fresh coriander
6 cardamom pods
3tsp Spice Mountain Madras curry blend (hot or mild)
2tsp fennel seed
2tsp garam masala
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