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  • 1 dash oil
  • 2 onion, peeled and finely chopped
  • 2cm piece fresh ginger, peeled and grated
  • 820 g can Wattie's Whole Baby Beetroot
  • 400 g can Wattie’s Indian Style Tomatoes
  • 1 handful green vegetables (beans, broccoli florets, courgette slices, peas)
  • ¼ cup yoghurt or coconut cream
  • ¼ cup chopped fresh coriander to garnish (optional)


1. Heat the oil in a lidded frying pan and cook the onion for about 5 minutes over a moderate heat until softened. Add the garlic and ginger and cook a further 2 minutes.

2. Drain the Wattie's Whole Baby Beetroot and rinse well under running cold water. Cut into quarters. Add to the pan with the Wattie's Indian Spiced Tomatoes, stir, cover and simmer gently for 10 minutes.

3. Add the green vegetables of your choice and cook until crisp and tender. Garnish with the yoghurt or coconut cream and coriander.

Serve the curry with pilaf rice or naan bread.

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