Beef and beetroot curry

By December 2, 2013Recipes

Beetroot adds a fantastic dash of colour and healthy nutrients to this spicy Indian dish Download adobe imageready. It’s perfect for cooler months, or when you feel like a hearty meal.


  • 750g raw beetroot or cooked if you prefer
  • 1 thumb-sized piece of ginger
  • 3 garlic cloves
  • 1 red chilli, seeds included
  • Small bunch coriander
  • 6 cardamom pods
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons fennel seeds
  • ¼ teaspoon ground cloves
  • 3 tablespoons canola oil l
  • 1½ kg chuck steak
  • 2 onions, chopped
  • 2 beef stock cubes
  • 2 teaspoons Garam Masala
  • Naan bread, basmati rice and natural yoghurt to serve.


  1. 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. If using already cooked beetroot, simply drain and cut into chunks.
  2. Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, honey, cumin, ground coriander, fennel seeds, cloves and 2 teaspoons black pepper (or to taste). Blend to form a paste.
  3. Heat oven to 160C. Heat half the oil in an oven-proof casserole dish. Sauté and brown the beef chunks in batches – removing them when done.
  4. Add the remaining oil to the dish, and sauté the onions till soft. Add the spice paste and cook for a further 5 minutes until fragrant.
  5. Return the beef chunks and stock cubes back into the pan and add enough boiling water to cover the meat. Bring to a simmer, then put on the lid and bake for 2 hrs.
  6. Uncover and bake for a further 30 minutes until the beef is really tender. Put back on the stove top and stir in the Garam Masala and beetroot. Heat through and season will with salt. Sprinkle coriander leaves before serving, and serve with naan bread, basmati rice and natural yoghurt.
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Source: BBC Good Food