Beetroot Curry

INGREDIENTS:

  • 1 pack of Naga Bang
  • 3 large beetroots
  • 1 onion
  • 4 cloves of garlic
  • 1 inch of fresh ginger
  • ½ can tinned tomatoes or 2 fresh tomatoes

OPTIONAL:

  • 1-2 tbsp of coconut cream or coconut milk powder 

 


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 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. OptionalAdd 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!

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

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