Are you ready to spice up your dinner routine with a dish that's as colourful as it is delicious? Look no further than the Beef & Beetroot Curry! This unique combination will have your taste buds doing a happy dance in no time.
What's the Beef with Beetroot?
Beef and beetroot may seem like an unlikely pair, but trust us, they're a match made in culinary heaven. The rich, savoury flavour of the beef complements the earthy sweetness of the beetroot in a way that will have you coming back for seconds (and maybe even thirds).
How to Curry Favour with Your Taste Buds
Making this curry is easier than you might think. Simply brown some beef, sauté onions and garlic, add in your favourite curry spices (think turmeric, cumin, and coriander), throw in some diced tomatoes and coconut milk, and let it simmer until the beef is tender. Then, add in the star of the show... the beetroot! Let everything mingle and meld together, creating a flavour explosion that will have you hooked.
Beetroot Benefits Galore
Not only is beetroot delicious, but it's also packed with nutrients. This vibrant veggie is high in fibre, vitamins, and minerals, making it a great addition to any meal. Plus, the deep red colour adds a fun pop to your plate! Who said healthy eating had to be boring?
Curry-ous to Try?
If you're feeling adventurous and want to try something new, whip up a batch of Beef & Beetroot Curry. It's a dish that's sure to impress your taste buds and leave you feeling satisfied. So grab your apron, turn up the heat, and get ready to curry on!
Ingredients:
- 750g raw beetroot, stalks trimmed to 1cm
- Finger-length piece ginger, chopped
- 3 garlic clove
- 1 whole red chilli, seeds and all
- Small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
- 6 cardamom pod
- 2 tbsp tomato paste
- 2 tbsp treacle
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp fennel seed
- ¼ tsp ground cloves
- 3 tbsp sunflower oil
- 1½ kg British feather blade beef(or other stewing beef), cut into big chunks
- 2 onion, chopped
- 2 beef stock cube
- 2 tsp garam masala
- Naan bread, basmati rice and raita or natural yoghurt, to serve.
Method:
- Put the beetroot in a large pan of water, bring to the boil and simmer until tender – check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
- Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
- Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
- Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.
Recipe from Good Food magazine, February 2013