Updated: Feb 28
It's autumn, it's pretty grey out there, so there's nothing better than a warming curry to brighten up the day. We have a scrumptious Beetroot Curry recipe from BANG! Curry for you to try this National Curry Week.
Here's how to make this tasty treat in just 30 minutes for you and 3 other hungry diners.
4 cloves of garlic finely grated
1 inch of fresh ginger finely grated (or ½ tsp ground ginger will do the trick)
½ can tinned tomatoes
3 large beetroot
Optional : 1-2 tablespoons of coconut cream or milk
Feta cheese for garnishing
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.
Make a paste with your bang spices and 50ml of water. You’ll end up with a runny paste that you can pour into the pan of onions/garlic/ginger. Top tip: look out for oils emerging from the same, then move onto step 3.
Peel and chop your beets into centimetre cubes. Add into your curry sauce with half a can of tinned tomatoes. Raise the heat for about a minute and add 100ml of water -return to a low simmer and cook for 20-more minutes. Optional: Add coconut cream or milk powder in the last few minutes of cooking for that extra creamy flavour!
Fancy giving this recipe a try? Make sure to tag @bangcurry & us on Instagram: @bigcurrynightinuk #BigCurryNightIn