Nutty Beany Beetroot Curry - River Cottage
Discover a delicious way to enjoy beetroot. Perfectly satisfying on its own, serve it with a side of creamy yoghurt or avocado.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 1–1.2kg beetroot (ideally with leaves, or you could use a few spinach leaves)
- 2 tbsp olive or vegetable oil
- 1 large onion, chopped
- A thumb-sized piece of fresh ginger, grated
- 4 garlic cloves, grated
- 2 tbsp curry paste or powder
- 150g cashew nuts
- 500ml tomato passata
- 500ml hot veg stock (page 325)
- 400g tin kidney or cannellini beans, drained and rinsed
- Sea salt and black pepper
- Natural yoghurt, to serve
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