Creamy Beetroot, Green Bean & Tomato Curry
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 2tablespoons sunflower oil
- 1teaspoons black mustard seeds
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 red chillies, deseeded and finely chopped
- 10-12 fresh curry leaves
- 1teaspoons ground turmeric
- 1teaspoons cumin seeds
- 1 cinnamon stick
- 400grams raw beetroot, peeled and cut into matchsticks
- 200grams green beans, trimmed
- 6 plum tomatoes, chopped
- 1 cup water
- 1/3 cup canned coconut milk
- 1 lime, juice only
- 1 pinch salt
- 1 pinch pepper
- 1teaspoons coriander, chopped (to garnish)
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
5.5grams
Fat
19.0grams
Carbs
18.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large heavy-based saucepan until hot, then add the mustard seeds and cook over a medium heat for a few minutes until the seeds begin to pop, then add the onion, garlic and red chillies and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent.
Step 2 of 3
Add the remaining spices, the beetroot and green beans and cook for a further 1-2 minutes. Stir in the tomatoes and measurement water and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the beetroot is tender.
Step 3 of 3
Pour in the coconut milk and simmer for a further 1-2 minutes, then stir in the lime juice and season to taste. Ladle into warm bowls, scatter with chopped coriander and serve.
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