Beetroot Veg Curry with BANG!

 

Beetroot Veg Curry with BANG!

  • Serving Serves 4
  • Prepare 5 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 160 Calories

If you thought beetroot didn’t work well in a curry – we dare you to think again.

Tailored to Taste

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!

Directions

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 1

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 2

Step 3

Make it yours!


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!

Step 3