Beetroot And Pumpkin Curry

A bright, clean curry thats like an Indian borscht. Serve with a rice pilaf or warm, toasted flat breads.

The ingredient of Beetroot And Pumpkin Curry

• 800g baby beetroot stalks trimmed scrubbed
• 400g butternut pumpkin peeled cut into 2cm pieces
• 1 onion halved thinly sliced
• 2 garlic cloves crushed
• 1 long red chilli thinly sliced
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 2 tsp chilli powder
• 50g baby spinach leaves
• 1 tbsp sunflower oil or coconut oil
• 2 tbsp raw unsalted cashews
• fried curry leaves to serve
• flatbreads warmed to serve
• natural yoghurt optional to serve

The Instruction of beetroot and pumpkin curry

• place beetroot in a large saucepan cover with cold water and bring to the boil over medium high heat reduce heat to low and simmer for 45 60 minutes until tender strain reserving 2 cups 500ml cooking liquid and set beetroot aside
• return reserved liquid to pan and add pumpkin onion garlic chilli tomato paste turmeric cumin and chilli powder season and bring to the boil reduce heat to low and simmer stirring occasionally for 15 minutes or until pumpkin is tender
• meanwhile wearing gloves peel beetroot discarding skin and roots roughly chop 150g beetroot and whiz in a small food processor to a puree cut remaining beetroot into halves or quarters add chopped beetroot and beetroot puree to pumpkin mixture increase heat to medium and bring to a simmer cook for 4 5 minutes until heated through add spinach and stir until just wilted remove from heat and cover to keep warm
• heat oil in a frypan over medium high heat add cashews and cook tossing for 3 minutes or until golden drain on paper towel cool slightly then roughly chop
• top curry with a dollop of yoghurt sprinkle with cashews and curry leaves and serve with warm flatbreads

Nutritions of Beetroot And Pumpkin Curry

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sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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