February 2024

Beetroot, ras el hanout and lemongrass curry with tzatziki

Name: Beetroot, ras el hanout and lemongrass curry with tzatziki
Ingredients: 1 red onion, peeled and halved; 3 garlic cloves, peeled; 1 red chilli, destemmed; 1 stick lemongrass, tender inner white bulb only, roughly chopped; 5 kaffir lime leaves; 1tbsp tamari; 2tbsp sesame oil; 4tbsp vegetable oil; 1kg beetroot, peeled and cut into 1cm pieces; 2tbsp ras el hanout; 1 litre vegetable stock; 400ml coconut cream; 200g kale, sliced into 2cm strips; 300g basmati rice; 1 cucumber; 500g Greek yogurt; 1 lemon, zest and juice; 1/2tsp toasted and ground coriander seeds; 1 bunch coriander, roughly chopped, to serve; 2 limes, cut into wedges, to serve

Helen Graham shares a staff favourite for the team at Bubala

By Helen Graham

2 February 2024

Nassima Rothacker

This beetroot, ras el hanout and lemongrass curry with tzatziki is inspired by a delicious staff curry that chef Jamie Hetherington has often made at Bubala. For vegans, use coconut yogurt.

Next why not try more curry recipes from the House & Garden recipe archive?