Beetroot Curry

INGREDIENTS:

  • 1 Naga BANG kit or Classic Bangla kit – (this recipe enjoys the bite of chilli)

  • 1 onion

  • 4 cloves of garlic finely grated

  • 1 inch of fresh ginger finely grated (or ½ tsp ground ginger will do the trick)

  • ½ can tinned tomatoes

  • 3 large beetroot

  • Optional : 1-2 tablespoons of coconut cream or milk

  • Feta cheese for garnishing


BUY NAGA BANG

BUY CLASSIC BANGLA

NOW FOLLOW OUR SIMPLE 3 STEP PROCESS

STEP 1: CHOP IT

Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.

Top tip: if you find the mixture sticking to the pan, add a splash of water.

STEP 2: SPICE IT

Make a paste with your bang spices and 50ml of water. You’ll end up with a runny paste that you can pour into the pan of onions/garlic/ginger.

Top tip: look out for oils emerging from the same, then move onto step 3.

STEP 3: MAKE IT YOUR OWN

Peel and chop your beets into centimetre cubes.

Add into your curry sauce with half a can of tinned tomatoes. Raise the heat for about a minute and add 100ml of water -return to a low simmer and cook for 20-more minutes.

 

 

Serving suggestions: This curry is delicious with lashings of crumbled feta cheese. The heat from the curry next to the tangy flavours of feta are a delicious match! Serve with hot fluffy rice and a bunch of salad for a moreish but no guilty feast!

Optional: Add coconut cream or milk powder in the last few minutes of cooking for that extra creamy flavour!

COOKING TIME: 30 mins

SERVES: 4