Butter Beetroot

Summary

Ingredients

• 4 large carrot (s)
• 2 large bell peppers, red
• 2 medium onion (s)
• 2 tomato (s)
• 500 g beetroot, cooked
• 500 g tomatoes, passed
• 100 g butter
• 300 g yourt
• 100 ml cream
• 3 tablespoon curry powder, preferably from the spice shop / delicatessen store
• 1 pinch (s) sugar
• salt and pepper
• spice (s), e.g., chilli, cumin, cinnamon, cocoa (unsweetened, the one for baking) or coriander

To garnish:

• some yogurt
• Coriander, fresher, chopped

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Instructions

1. Halve the carrots lengthways and then cut into approx. 1 cm thick slices, cut the peppers into similar sized pieces. Roughly dice the onions, tomatoes and beetroot.
2. Melt a good third of the butter in a large, high pan and sear the carrots in it until they are lightly browned in places and no longer hard. Then add the peppers and onions. When the onions begin to turn translucent, reduce the heat a little.
3. Meanwhile, mix the yoghurt with the curry powder (see note), salt, pepper and possibly the other spices.
4. When the onions are translucent and the vegetables are lightly browned, add the seasoned yogurt, another third of the butter, the tomatoes, and the beetroot. Stir well and let fry briefly.
5. Tip: Now would be a good time to add rice if you want to cook some as a side dish.
6. Then add the tomatoes and the cream and let simmer for at least 10 - 15 minutes, stirring again and again. Finally stir in the remaining butter and a pinch of sugar. Season to taste with salt, pepper and curry (and other spices if you like).
7. Garnish with a dollop of yogurt and sprinkle with a little chopped coriander if you like.
8. Basmati rice or naan bread goes well with it.
9. Note: Curry is just an umbrella term for spice mixtures in the Indian style. Curry powders vary from mild to extremely hot, each curry powder tastes different. Therefore, it should be URGENTLY seasoned before the 3 tablespoons from the recipe simply land in the yogurt! The choice of other spices should also be tailored to the taste of the curry powder used. By the way, it is worth buying high-quality curry powder (as is almost always the case with spices), the difference in taste is enormous.

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