Golden Beetroot Curry

Serves 4
Total Time
50 Minutes
3 inch piece of fresh ginger, grated
5 cloves of garlic, chopped
1 red chilli, deseeded and chopped – depending on how spicy you like your curry
4 cloves, smashed
8 cardamon pods
300ml of coconut cream
100g of ground almonds
4 bay leaves
2 tsp of garam marsala
2 tsp of turmeric
½ tsp of ground cinnamon
500ml of vegetable stock
1kg of golden beetroot, peeled and cut into 4 or 8, depending on the size of the beetroot
1 large potato, peeled and cut into large chunks (the same size as the beetroot)
2 tbsp of coconut oil
2 small onions or 1 large, diced
75g of coconut yoghurt
Small Bunch of Coriander, chopped
Flaked almonds, dry toasted in a pan
1/2 tsp of sea salt
Step 1

Put the ginger, garlic, chilli, cloves, coconut cream, garam masala, turmeric, cinnamon and cardamom in a blender and grind to a paste.

Step 2

In a mixing bowl, combine the paste with the almonds, bay leaves, and vegetable stock. Taste and add the salt.

Step 3

Now add the beetroot and leave to marinade over night or for at least an hour. In a large, heavy based pan melt the coconut oil and fry the diced onions until soft about five mins.

Step 4

Then add the beetroot plus the marinade making sure you don’t leave any of it behind in the bowl! When it starts to bubble turn the heat down and simmer until the beetroot and potato is cooked, about 30-40 mins.

Step 5

When it is cooked, add the yoghurt and coriander give it a good stir. Then pour into serving dish and sprinkle with coriander & flaked almonds

Recipe courtesy of The Conscientious Cook - nutrient rich food for a healthy and happy lifestyle

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