Beetroot Curry

Beetroot CurryFollowing the delivery of a large bunch of beetroot from Riverford, tonight’s dinner was made following Waitrose’s Beetroot Curry recipe. You can find the recipe here: We ate it with Chickpea Couscous.


  • 400g raw beetroot
  • 2 tbsp sunflower oil
  • ¼ tsp black mustard seeds
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 green chillies, seeded and cut into fine strips
  • 2 bay leaves
  • ¼ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2 tomatoes, skinned and chopped
  • 100ml coconut milk
  • 1 Lime, juice


  1. Peel the beetroot (you might want to wear rubber gloves to avoid staining your hands) and cut into matchsticks. Heat the oil in a wok or saucepan, then add the mustard seeds. As soon as they begin to jump, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot; fry for a further 1–2 minutes. Add the tomatoes, 250ml water and a pinch of salt.
  2. Leave to simmer for 15–20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1–2 minutes, until the sauce has thickened. Stir in the lime juice, taste, adjust the seasoning and serve.

Chickpeas for Couscous
We made the couscous by cooking onion, carrots, chickpeas and borlotti beans and parsley (from the growbox) with oil and garlic for 10 minutes on a medium low heat, then added this cooked mix to ready soaked couscous in a bowl.
Bolotti Beans from growbox


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