A workers' cooperative growing food on London's edge in the Lea Valley

Shorvedar Chukander (curried beetroot)

Shorvedar Chukander (curried beetroot)

Got a big beetroot in your bag this week? Try this recipe from Madhur Jaffrey.

700g raw beetroot

8 tbsp vegetable oil

2 tsp cumin seeds

2 clove garlic, peeled and very finely chopped

200g onions, peeled and coarsely chopped

2 tsp plain flour

1 tsp cayenne pepper

450g tomatoes, peeled and very finely chopped

2 tsp salt

600ml water

Peel the beetroot and cut them into wedges. A large-sized beetroot, about 10cm in length, should, for example, be cut into 12 wedges.

Put the oil in a medium-sized pan and set over a medium heat. When hot, put in the cumin seeds. Let them sizzle for 5 seconds. Put in the garlic. Stir and fry until the garlic pieces turn golden. Put in the onions. Stir and fry for 2 minutes. Put in the flour and cayenne. Stir and fry for a minute. Now put in the beetroot, the tomatoes, salt and water. Bring to a simmer.

Cover, turn the heat to low and simmer for 30 minutes or until the beetroot are tender. Remove lid, turn up heat to medium, and cook uncovered for about 7 minutes or until the sauce has thickened slightly. This dish may be made ahead of time and reheated.

Categories:  Recipes, beetroot

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