Creamy beetroot curry

Creamy beetroot curry 

Try the original combination of the Madras spices, 

mustard seeds, cut into thick slices, green pepper, sugar beet

Vegetarian, super-healthy

Method

1.  Heat oil in a large covered pot, stir onion, and cook for 8 minutes, until soft. Prompted the mustard seeds and cook for 1 minute, until the roast. Curry sauce by stirring Zizi 3 minutes.

2. Mixed beet by spicy onion, then add the peppers, tomatoes and 2 cans of water. Seal stew for 30 minutes, stirring occasionally, until the beetroot is tender. Remove the lid, opened fire, and cook until soup is thick.

3.  Take-off of heat, then by stirring almonds, yogurt and seasonings. Top with yogurt and rice, if you like.

Per serving

271 kcal Protein 11.0 g Carbohydrate 29.0 g fat 13.0 g Saturated fat 1.0 g Fiber 7.0 g, sugar, salt 26.0 g 1.0 g