Photo: Swathi Handique
Creamy beetroot curry
10 ingredients
15 min + 45 min
Serves 4
openrecipes
Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli
Estimated Nutrition (whole recipe, rough)
501
Calories
24g
Protein
16g
Fat
66g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 2 onions , very finely chopped
- 2 tsp yellow mustard seeds
- 3 tbsp madras curry paste
- 1kg (peeled weight) raw beetroot , peeled, halved and thickly sliced
- 1 green chilli , halved lengthways
- 400g can chopped tomatoes
- 3 tbsp ground almonds
- 4 tbsp low-fat natural yogurt , plus extra to serve
- basmati rice , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes