Credit: SBS Food
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By sbs.com.au
Credit: SBS Food
Instructions
Prep:15minCook:30min
Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries. There is an urban myth that beetroot leaves are poisonous; well I have been making beetroot curry for years and I always incorporate the stems and leaves.
Updated at: Sat, 23 Nov 2024 22:27:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
4
Low
Nutrition per serving
Calories189.7 kcal (9%)
Total Fat16.5 g (24%)
Carbs10 g (4%)
Sugars5.4 g (6%)
Protein1.9 g (4%)
Sodium42.4 mg (2%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
350gbeetroot
small, peeled, trimmed, stems reserved if desired
50gghee
1onion
large, finely chopped
2long green chillies
finely chopped
pandanus leaf
3 cm piece
1 sprigcurry leaves
leaves picked
2garlic cloves
thinly sliced
1cinnamon quill
1 tspground coriander
1 tspchilli powder
3 tspwhite vinegar
1 tspcaster sugar
200mlcoconut milk
Instructions
View on sbs.com.au
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