Beetroot and beef curry

We are officially still in winter and a curry is warming and deliciously spicy dish to make this time of year.

Serves 2


  • Paste:
  • 1 large cooked beetroot
  • 1 shallot
  • 1cm fresh, peeled ginger
  • 2 garlic cloves
  • 2 tbsp tomato puree
  • 1 tsp molasses
  • 1 tsp salt
  • 1 fresh red chilli
  • For the curry:
  • 1 tablespoon of Garam Masala
  • 1 bunch of coriander stalks
  • 1/2 tsp black cardamom seeds
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp Ajwan seeds (or coriander seeds)
  • 3 cloves
  • 1 tsp mustard seeds
  • 500g raw beetroot, cubed
  • 500g braising beef, cubed
  • 600ml beef stock
  • Coriander leaves


Toast and grind the whole seeds (apart from the mustard seeds)
Place the beetroot, shallot, ginger, garlic, coriander stalks and chilli into a blender and blend to a smooth paste
Heat a little oil (we use coconut oil) in a large pan, season the beef with salt and fry in batches until golden brown on the sides, leave to one side
Place the mustard seeds into the hot oil for 1 minute
Add the paste to the pan for another couple of minutes
Add the tomato puree and Garam Masala and cook out for a couple of minutes
Add the beef, beetroot and stock and simmer for 1,5 hours until the meat and beetroot is tender
Serve scattered with chopped coriander and with white rice