Sweet potato and beetroot curry

This sweet potato and beetroot curry is just about the best vegan curry I’ve ever made. The roasted vegetables give it a delicious, earthy flavour and the spices bring the whole dish together to provide a wonderful vegetarian meal.

Course Main Course

Cuisine Indian

Keyword beetroot curry

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 225kcal

Author Cook Veggielicious

Ingredients

3 beetroot peeled and chopped
3 medium sweet potatoes peeled and chopped
1 tablespoon cumin seeds
1 tablespoon mustard seeds
2 tablespoons sunflower oil separated
½ teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon chilli flakes adjust to taste
1 onion chopped
2 cloves garlic chopped
Thumb sized piece of ginger chopped
400 g tin of chopped tomatoes
1 tablespoon garam masala
Small handful fresh coriander chopped
salt and pepper to taste

Metric - US customary

Instructions

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the chopped beetroot into an oven proof dish and drizzle with 1 tablespoon oil. Add the mustard and cumin seeds. Stir well.
Roast for 20 minutes then add the sweet potatoes. Stir after 20 minutes then return for a further 20 minutes or until everything is soft.
Meanwhile heat the remaining oil in a saucepan. Add the cumin seeds.
As soon as they start to turn brown add the onion. Stir often and cook until soft.
Add the garlic, ginger, turmeric and chilli flakes. Stir and cook for a minute before adding the chopped tomatoes.
Bring to the boil then simmer before adding the garam masala, the cooked vegetables and the coriander. Season with salt and pepper to taste.
Serve with rice or bread and my personal favourite - lime pickle!

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition