Beetroot Curry Recipe


Beetroot Curry Recipe


Serves 4


5 Minutes Prep Time


30 Minutes Cook


160 Calories

This Beetroot Curry recipe is packed full of goodness and is low in fat. Not only is this dish beautifully bright, it's full of earthy undertones and subtly sweet with flavour.



2 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


  🔥 STEP 1 - 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 - 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 to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the mixture, then move onto step 3.

🔥 STEP 3 -

Peel and chop your beets into centimetre cubes. Add into your curry sauce and raise the heat for about 2 minutes. Add up to 150ml of water- and return to a low heat. Simmer and cook for another 20 minutes. Optional: Top with crumbled feta cheese and herbs!

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