If you thought beetroot didn’t work well in a curry – we dare you to think again. This banging Beetroot Curry recipe is packed full of goodness and is super low in fat. Plus, if you choose to leave out the feta, it becomes completely vegan-friendly! Not only is this dish beautifully bright, full of earthy undertones and subtly sweet beetroot flavours, but our Naga Bang spices make it really pack a punch!
- 1 pack of Naga Bang or Classic Bangla (this recipe enjoys the bite of chilli)
- 3 large beetroots
- 1 onion
- 4 cloves of garlic
- 1 inch of fresh ginger
- ½ can tinned tomatoes or 2 fresh tomatoes
- Feta cheese for garnishing
1-2 tbsp of coconut cream or coconut milk powder
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
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
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 and raise the heat for about 2 minutes. Add up to 200ml of water- and return to a low heat. Simmer and cook for 20 more minutes. Optional: Add 1 tablespoon of coconut cream or milk powder in the last few minutes of cooking for that extra creamy flavour!
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!
COOKING TIME: 30 mins