Beetroot And Back-Of-The-Fridge Curry
15m prep 25m cook 40m ready
A hearty and aromatic curry made with beetroot and new potatoes, spiced with panch phoron and turmeric. It's a great way to use up leftover vegetables, served with rice or flatbreads.
Ingredients
- 8 9/11 oz new potatoes quartered
- 4 tbsp vegetable oil
- 1 tsp panch phoron
- 1 1/10 lbs cooked beetroot cut into 1½cm pieces
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp salt
- 3 8/15 oz greens chopped
- 1 English mustard
- 1/2 tsp sugar
- lemon juice
- cooked rice or flatbreads
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 54.4 mg
- Iron: 3.09 mg
- Magnesium: 36.5 mg
- Phosphorus: 107 mg
- Potassium: 446 mg
- Zinc: 0.84 mg
Let's Cook
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Step 1.
Place the quartered new potatoes in a large pan, cover with salted water, and bring to a boil over high heat. Reduce the heat to a lively simmer and cook for 10 minutes until the potatoes are tender. Drain through a colander and set aside.
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Step 2.
While the potatoes cook, heat the vegetable oil in a separate pan over medium heat. Add the panch phoron and cook, stirring, until fragrant and beginning to fizz, about 30 seconds.
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Step 3.
Add the cooked beetroot chunks and drained new potatoes to the pan with the spices. Stir to coat with oil and spice, then add the ground turmeric, chilli powder, and salt. Stir again, cover with a lid, and cook for 8 minutes, stirring occasionally.
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Step 4.
Stir the chopped greens into the mixture, then return the lid and cook for another 3 minutes until the greens are tender.
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Step 5.
Remove the lid and stir in the English mustard, sugar, and 2 tablespoons of water. Squeeze over lemon juice to taste. Serve the curry with cooked rice or flatbreads.
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