BEETROOT CURRY
If you've never tried beets in a curry before, you're in for something special. Beetroot's sweet, earthy flavour is a great match with the spices and it cooks up beautifully, too. Insanely good!
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie Magazine Vegetables Curry
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1-2 minute or until fragrant. Tip into a food processor and blitz well.
- Trim the spring onions and add to the food processor. Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil. Pulse until the mixture forms a paste.
- Peel the beetroots and chop into 2cm cubes. Place the pan back on the hob over a medium heat, add the paste and cook for a few minutes. Add the chopped beetroot. Reduce the heat to low and cook for 25 minutes or until sticky and gnarly, stirring often.
- Tip in the cherry tomatoes and cook for 5 minutes, before starting to break them up with the back of a wooden spoon. Meanwhile, cook the rice according to the packet instructions.
- After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving.
- For the temper, place a frying pan over a medium heat and add the oil. Add all the temper ingredients and heat for 1-2 minutes, until the spices start to pop and smell aromatic. Turn off the heat and tip into a bowl lined with kitchen paper.
- Pick the coriander leaves and cut the lime into wedges. Serve the curry with the rice and temper, coriander leaves scattered on top and the lime wedges on the side for squeezing over.
Nutrition Facts : Calories 569 calories, Fat 19.5 g fat, SaturatedFat 7.3 g saturated fat, Protein 17.2 g protein, Carbohydrate 87.3 g carbohydrate, Sugar 23 g sugar, Sodium 0.5 g salt, Fiber 9.6 g fibre
BEETROOT CURRY (BEETROOT SABZI)
Simple beetroot curry made with basic Indian spices, curry leaves and coconut. This easy to make sabzi goes so well as a side in an Indian meal with rice or roti. It is aromatic, flavorful and delicious.
Provided by Swasthi
Categories Main
Time 21m
Number Of Ingredients 17
Steps:
- Optional but adds a lot of aroma to the sabzi - In a small pan, dry roast 1 tablespoon chana dal and 1 tablespoon urad dal on a medium flame until deep golden. Then add sesame seeds. Turn off the flame and keep stirring until the seeds splutter. Remove & cool this. Powder them finely in a grinder. Set aside.
- Wash and peel beetroots, cube to half inch pieces. Or You can also grate them with a large hole grater. Avoid using a fine grater as it will make the beetroot sabzi mushy.
- Pour 1½ tablespoon oil to the pan and heat it.
- Add cumin seeds, mustard seeds and dal (optional). Soon the seeds will splutter, keep stirring and fry until the dal turns golden.
- Next add crushed garlic, green chili, red chilli, curry leaves and hing. Saute till the garlic turns aromatic.
- Add the grated beetroots and saute for 2 minutes.
- Cook covered on a low flame until soft and tender. It just takes few minutes. If you use chopped beetroot, you may need to splash some water if they don't cook.
- When the beetroot is cooked to your liking, add turmeric, powdered dal from step 1 and salt.
- Mix and fry for a minute or two until the mixture turns aromatic. Then add coconut and mix.
- Beetroot curry is ready to serve with rice or roti.
Nutrition Facts : Calories 233 kcal, Carbohydrate 27 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 12 mg, Sodium 569 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
CURRY ROASTED BEETS
Among the numerous ways to prepare beets, these curry roasted beets are of the most interesting. They make a nice addition to a salad bar or can be a side to pasta or fish.
Provided by Jamie Geller Test Kitchens
Categories Vegetable Side
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375. 2. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender about 45 minutes. Set aside to cool. 3. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. 4. Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. 5. Spoon curry sauce over the beets and serve at room temperature. Tip: This recipe can be doubled or tripled
Nutrition Facts :
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
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