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Beetroot curry
- Serves
6
- Difficulty
Easy
Published 2009
Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of dishes. While there is an urban myth that says beetroot leaves are poisonous, I have been making beetroot curry for years and I always incorporate the stems and leaves.
Ingredients
350 g 12 oz 50 g
Method
Cut the beetroots and stems (if using) into
Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and green chilli for 6–8 minutes or unti
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