Curried Beetroot

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15 mins
  • Difficulty: Very Easy
  • Print:
Curried Beetroot


  • 2 tbsp any oil
  • 2 tsp Madras curry paste
  • ½ tsp turmeric
  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 tsp tomato puree
  • 10g vegetable stock cube
  • 200mls water, roughly
  • 400g cooked beetroot (roughly 4 medium sized ones) any colour, cut into ½ cubes
  • 4-6 tbsp thick crème fraîche
  • 2 tbsp fresh coriander

Share This

Follow Phil


  • Heat the oil, then add all the curry paste and turmeric then cook over a low heat for 1-2 minutes.
  • Next add the onion and garlic and cook again until the start to take a little colour on the edges.
  • Stir in the tomato puree, stock cube and water and bring to the boil.
  • Simmer for 5 minutes to reduce roughly by half the original volume.
  • Add the beets and cook again gently until the stock is well reduced and coating the beetroot nicely, not too thick.
  • Check the seasoning and adjust if needed.
  • Remove from the heat and add the crème fraîche and swirl through, keep off the heat.
  • Serve in deep bowls and top with a blob of crème fraîche and coriander.

You might also like

Curried Sweet Chicken With Peppers And Sesame Seeds
Mild Curried SPAM
Ken Hom's Curried Chicken with Peppers
Curried Chicken with Peppers