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:
- Heat the oil, add the onion and once sizzling lower the heat, fry gently for 8 minutes.
- Add the ginger, garlic and curry paste and fry, stirring for a further 3 minutes.
- Stir the beetroot and cashew nuts into the mix and add the pasta and vegetable stock bringing to a brisk simmer.
- 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.
- Finally stir in the kidney beans along with the spinach or beetroot leaves and cook for a further 5-10 minutes.
- Add some Ukuva Seaweed Salt or Rainbow Pepper. Serve with a dollop of natural yoghurt.