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 tablespoons tomato paste
1 teaspoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon chilli powder
50g baby spinach leaves
1 tablespoon sunflower oil or coconut oil
2 tablespoons raw unsalted cashews
Fried curry leaves, to serve
Flatbreads, warmed, to serve
Natural yoghurt, optional, to serve
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.
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