I first tried this dish as a ready meal for lunch and it actually was delicious and healthy. It didn’t have beetroot or broccoli. I thought to myself I can make this with a few changes. Adding the beetroot makes the curry sweeter.
This is a great curry to have if you are lacking in Vitamin B and iron. Moreover, the spices protect you for the colds and flu that are lurking about in the winter. If you are vegetarian or vegan you can adapt the dish by omitting the chicken and greek yogurt. I am actually enjoying making food and incorporating these root vegetables.
Prep: 20 mins
Cooking time: 1 hour and 10 mins
-Cream or Greek Yogurt
-1 pack of Purple Broccoli
-1 Butternut Squash
-1/2 pack of Spinach
-1 tsp Garam Masala
-1 tsp ground turmeric
-1 Tsp ground ginger
-1tsp Garlic Powder
-1 tsp Onion Powder
-1 tsp Ground Coriander
-1 tsp Chilli Powder/chopped chillis
-Salt and Pepper to taste.
-3 knobs of butter.
Wash and prepare the vegetables.
Chop the beetroot and boil until soft in a saucepan.
Chop and fry the aubergine on a medium heat.
Chop and fry the butternut squash in butter until sauteed on a medium heat.
Fry the purple broccoli until sautéed on a medium heat.
Fry the chicken breasts until cooked in a frying pan on a medium heat.
Add vegetables and chicken to a large saucepan.
Add double cream and seasoning.
Add beet greens and spinach.
Serve on a plate.