Beetroot curry

A great vegetarian curry that is good for your brain, DNA and heart

Serves:

Preparation:

15 Mins

Cooking:

45 Mins

High FODMAP:

Yes

Allergens:

Nuts, Mustard, Peanuts, Nuts, Milk, Lactose

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What are the health benefits of Beetroot curry?

A great vegetarian curry that is good for your brain, DNA and heart

1kg raw beetroot, peeled, halved and thickly sliced

45g 3 tbsp ground almonds

4g/1 green chilli, halved lengthways

12g/2 tsp yellow mustard seeds

45g/3 tbsp madras curry paste

200g/2 onions, very finely chopped

400g can chopped tomatoes

25ml/1 tbsp rapeseed oil

90ml/6 tbsp natural yogurt

Salt and pepper to taste

More about these ingredients

1) Heat the oil in a large saucepan, add the onions and cook until soft.

2) Add the mustard seeds and fry for 1 min until toasted.

3) Stir in the curry paste and fry for a further 3 minutes.

4) Add the beetroot, the chilli, tomatoes and enough water to cover.

5) Bring up to the boil then turn down and simmer, with a lid on, for 30 mins, stirring occasionally, until the beetroot is tender.

6) Remove the lid, turn up the heat and boil until the sauce has thickened.

7) Take off the heat and stir through the almonds and 4 tbsp of the yogurt.

8) Season to taste and serve topped with the rest of the yogurt