Beetroot Curry
Getting a fairly regular supply of fresh beetroot is one of the best things about my organic vegetable delivery. Beets are wonderfully versatile, I’ve used them in salads, in muffins and in soups – but making a curry from them is the ultimate for me.
When people normally talk about comfort food, they usually talk about typically national dishes, macaroni and cheese, bangers and mash etc. But when things aren’t quite working out for me it’s not the british or scottish dishes that I usually turn to – it’s the Indian.
Last week seemed entirely too long and by Thursday night (when the other half was out playing with the new iPad) I needed something to just give me that warm relaxed happy feeling. For me it was watching the final of Masterchef and the latest episode of the The Delicious Miss Dahl with a warm bowl of slightly spicy, creamy vegetable curry. The only thing that could have made it better is some fresh naan bread to mop up the sauce.
Beetroot Curry
~ serves 2
- 2 large beetroot
- 1/2 potato, in small chunks (I used leftover potato)
- 2 small handfuls of spinach, washed and tore into chunks
- 1 onion, halved and sliced
- 200 ml of coconut milk
- 200 ml of water
- 1 clove of garlic, chopped finely
- 1 thumb of ginger, chopped finely
- 2 tablespoons of medium curry powder
- 1/2 a red chilli, de-seeded and chopped
On an old chopping board (the stains won’t ever come out) slice the outer skin of the beetroot off and chop into large chunks, add them to a medium hot pot with a little olive oil or cooking spray.
Add in the potato, onion, garlic and ginger cook for 5 minutes until the onion starts to soften. Now add the chilli, curry powder and coconut milk.
Place the lid on the pan and leave to simmer for 10 minutes on a lower heat before adding the water. Now leave to simmer until the beetroot is cooked through (for me this took another 40 minutes, but the time it takes you will depend on the size of your beetroot cubes).
Just before you serve stir in the spinach leaves and let them cook for a couple of minutes before serving.
You can serve with rice and naan, or use this dish as a side for a larger Indian themed meal. I had mine all by itself.
When you’re a bit down what is your comfort food?
Related posts:
on Twitter
April 14th, 2010 at 10:30 pm
i adore beetroot, unfortunately the only one in the house that does.
Will be making this for sure on lonely night in!
April 14th, 2010 at 10:59 pm
Scott, In my house it’s more the lack of meat in the recipe than the beetroot that’s the problem!
April 15th, 2010 at 1:03 am
Hey Laura, this is my kind of dish. I adore beets, and almost anything curry or fragrant with spice is fine with me! Looks really delicious and healthy…
April 15th, 2010 at 5:14 am
Wow…beetroot in curry! This is the first time I heard of beetroot curry
Great idea. I normally use them in salad and soup. Will try this out..thanks for sharing 
)
April 15th, 2010 at 8:23 am
This is new to me but the colour looks amazing. I love curry so this will go down well for me. I would love to try. Beet root is very good for health.
April 15th, 2010 at 8:25 am
I have never seen beetroot curry – very imaginative! I love the deep vibrant colour the beets give the curry. I just might try this!
April 15th, 2010 at 11:09 pm
Wow, this beet dish with curry sounds and looks delicious…love the color of it!
April 15th, 2010 at 11:11 pm
This is also new to me, but sounds good! I love trying new foods:)
April 15th, 2010 at 11:42 pm
I’d take comfort in a big bowl of this curry too! I have a ready supply of beets in my farm box, too, so this is going on my list to make. (btw, I made your fish with pesto again this week – it’s a quick lifesaver)
April 16th, 2010 at 4:18 am
yummo!
April 18th, 2010 at 4:29 pm
This sounds great, what about using the beet greens instead of the spinach? I get beets in my veggie box with beautiful fresh greens attached and your recipe could be perfect to use the beets, greens included.
April 18th, 2010 at 10:23 pm
Patty, I never get beet greens with my beets but it sounds like a great idea. Would love to try it!
May 2nd, 2010 at 5:42 am
I love beets… what a great idea! Curry af all kinds rocks our house too:)
May 8th, 2010 at 12:17 am
Hello Lauren…this is my first time on your blog.
Your Beets got my attention…because…it is very rare that I even touch them…due to how my fingers become.
This usually always happened before I was expected to meet a client the next day!!! Hence, they no longer pass my counter.
For now, I leave the reddish job to my retired mommy-in-law ;o) She loves the stuff. Now, all I have to do is convince my very Italian MIL to use curry!!!
Thanks for sharing your recipe, Claudia
May 16th, 2010 at 12:16 pm
[...] even if I do say so myself, fantabulous vegetarian curry. Last month I finally made this wonderful Beetroot Curry, this month I turn to a vegetarian version of this Lamb Rogan Josh from Them [...]