Beetroot and Yoghurt Curry

A feast for your little one’s eyes and tummies. They will love this sweet and flavoursome dish.

Ingredients

• Splash oil (nut, sunflower or other)
• 1/4 tsp nigella seeds (onion seeds)
• 1/4 tsp cumin seeds
• 1 beetroot, grated
• 1 carrot, grated
• 1/2 garlic glove
• 1 cardamon
• pinch tumeric
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• large pinch of cinnamon
• small handful of sultanas
• 4 tbsp plain yoghurt (I used greek yoghurt)

Instructions

1. Fry the seeds in the oil for a few minutes.
2. Add the grated carrot and beetroot and fry for a couple of minutes.
3. Add all other seasonings and sultanas. Cook for 10 minutes or so, adding water if the mixture begins to dry out.
4. Add the yoghurt and cook until the beetroot and carrots are tender.
5. Remove garlic clove and cardamon before serving. I served  this with quinoa but it could happily go with rice or another grain.

Nutritional Highlights: Beetroot is a good source of Vitamin C, Magnesium, Potassium, and Folate. A-L rating: She loves this dish and eats it every time. Freezer friendly? Yes

About these ads