New potato & tamarind salad
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Creamy beetroot curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 2 onionsvery finely chopped
- 2 tsp yellow mustard seeds
- 3 tbsp madras curry paste
- 1 kg (peeled weight) raw beetrootpeeled, halved and thickly sliced
- 1 green chillihalved lengthways
- 400g tin chopped tomatoes
- 3 tbsp ground almonds
- 4 tbsp low-fat natural yogurtplus extra to serve
- basmati riceto serve (optional)
Nutrition: per serving
- kcal271low
- fat13g
- saturates1g
- carbs29g
- sugars26g
- fibre7g
- protein11g
- salt1glow
Method
step 1
Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
step 2
Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
step 3
Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.
