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Beetroot & Potato Karahi

Serves 4

Beetroot And Potato Kahari


  • 750g Karahi Cooking Sauce (ready to use)
  • 100g Sunflower oil • Add to basket
  • 240g Cooked red beetroot, cut into wedges
  • 600g Large potatoes, peeled, cut into 2cm cubes
  • 600g Sweet potatoes, peeled, cut into 2cm cubes
  • 150g Red onion, thinly sliced
  • 30g Root ginger, finely chopped
  • 300g White Basmati Rice • Add to basket
  • 120g Mango Sweet Chilli Sauce • Out of stock
  • 125g Coconut Milk Yoghurt • Add to basket
  • 10g Lemon Juice • Add to basket
  • 360g Bananas, diced
  • 20g Coriander


1. Heat the oil until hot in a large pan. Add the onions and ginger and fry on medium heat until golden brown.
2. Add the beetroot and both potatoes, reduce the heat and fry for 2-3 minutes together.
3. Add the Kahari sauce and bring to the boil, reduce the heat and simmer for 25-30 minutes or until the potatoes are just tender.
4. Meanwhile for the raita, mix all the ingredients together carefully in a bowl. Season to taste.
5. Transfer to a serving dish. Serve the Kahari curry with the cooked rice, and chutney.

Used in this recipe

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