Beetroot, Bean and Cashew Curry

An exciting and delicious way to spice up beetroot

Ingredients:
  • 1kg beetroot (washed, peeled and cut into 2cm chunks)
  • Handful of spinach leaves (or the beetroot leaves if they’re in good condition)
  • 1 large red onion
  • 500ml passata
  • 500ml vegetable stock (hot)
  • 400g red kidney beans (rinsed)
  • 150g cashew nuts
  • 2 tbsp Cape Curry Yellow Curry Paste
  • 4 garlic cloves
  • 2 tbsp olive oil
  • Chunk of ginger (grated)  

Method:
  1.  Heat the oil, add the onion and once sizzling lower the heat, fry gently for 8 minutes.
  2.  Add the ginger, garlic and curry paste and fry, stirring for a further 3 minutes. 
  3.  Stir the beetroot and cashew nuts into the mix and add the pasta and vegetable stock bringing to a        brisk simmer. 
  4.  Lower the heat and simmer gently uncovered until the beetroot is tender, stir and it should be                      cooked in 20 mins or a bit more. If the sauce is thickening too much add some boiling water.  
  5.  Finally stir in the kidney beans along with the spinach or beetroot leaves and cook for a further 5-10        minutes. 
  6.  Add some Ukuva Seaweed Salt or Rainbow Pepper. Serve with a dollop of natural yoghurt.

Download Printable Version