Roasted Beetroot and Tomato Curry

Ingredients

In this Gower adaptation, the original Indian dish of Chukandar tamatar is transformed into a roasted beetroot and tomato curry. The use of roasted beetroot adds a distinct earthy sweetness to the dish, which is not present in the original. Additionally, the spices used in the Gower version may differ slightly from the traditional Indian spices, incorporating flavors that are more commonly found in Gower cuisine. We alse have the original recipe for Chukandar tamatar, so you can check it out.

• 4 medium-sized beetroots, roasted and diced (500g / 1.1 lb) 4 medium-sized beetroots, roasted and diced (500g / 1.1 lb)
• 4 ripe tomatoes, diced (400g / 0.9 lb) 4 ripe tomatoes, diced (400g / 0.9 lb)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 18g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Wrap the beetroots individually in aluminum foil and roast them for about 45 minutes, or until tender. Once cooled, peel the roasted beetroots and dice them into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another minute.
5. 5.
   Add the diced tomatoes and cook until they soften and release their juices.
6. 6.
   Sprinkle in the ground coriander, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Add the roasted beetroot pieces to the pan and stir gently to coat them with the spices.
8. 8.
   Cover the pan and let the curry simmer for about 10 minutes, allowing the flavors to meld together.
9. 9.
   Sprinkle garam masala over the curry and give it a final stir.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Beetroot — Roasting the beetroots enhances their natural sweetness and adds depth to the curry. Make sure to wrap them individually in aluminum foil before roasting to retain their moisture and prevent them from drying out.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the curry with steamed rice or warm naan bread for a complete meal.
• If you prefer a smoother consistency, you can blend a portion of the curry before adding the roasted beetroot.

Serving advice

Serve the roasted beetroot and tomato curry hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, sprinkle some additional garam masala and a drizzle of coconut milk on top of the curry. Serve it in a vibrant-colored bowl or on a decorative plate to showcase the beautiful colors of the roasted beetroot and tomatoes.