Beetroot Curry

Vibrant, wholesome, and brimming with flavor, this Beetroot Curry is a delightful vegan dish that brings together earthy beets, warming spices, and creamy coconut milk for a comforting meal. This recipe combines the natural sweetness of fresh beetroot with an aromatic blend of mustard seeds, cumin, turmeric, and garam masala. Simmered to tender perfection and finished with a splash of coconut milk, the curry achieves a creamy, mildly spiced richness that pairs beautifully with steamed rice or flatbreads. With just 20 minutes of prep time, this nutritious, gluten-free dish is as easy to make as it is impressive to serve. Garnished with fresh cilantro, this colorful curry offers a perfect balance of health and indulgence for any plant-based meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium beetroots
• 1 large onion
• 2 medium tomatoes
• 3 garlic cloves
• 1 inch piece ginger
• 1 green chili
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1.5 teaspoons salt
• 1 cup water
• 2 tablespoons fresh cilantro

Directions

Step 1

Wash the beetroots thoroughly, peel them, and cut into small cubes.

Step 2

Finely chop the onion, tomatoes, garlic, ginger, and green chili.

Step 3

Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds and let them sizzle for a few seconds until fragrant.

Step 4

Add the chopped onions to the pan and sauté until they become translucent, about 3-4 minutes.

Step 5

Stir in the garlic, ginger, and green chili, and cook for another minute until aromatic.

Step 6

Add the tomatoes and cook until they soften and the oil begins to separate from the mixture, about 5 minutes.

Step 7

Stir in turmeric powder, coriander powder, and salt. Mix well to combine.

Step 8

Add the cubed beetroots to the pan and stir to coat them with the spice mixture.

Step 9

Pour in the water, cover the pan, and simmer for 20 minutes or until the beetroots are tender. Stir occasionally to prevent sticking.

Step 10

Once the beets are cooked, add coconut milk and garam masala. Mix well and allow the curry to heat through for 5 minutes.

Step 11

Taste and adjust salt if necessary.

Step 12

Garnish with fresh cilantro before serving.

Step 13

Serve hot with steamed rice or your choice of flatbreads.

Nutrition Facts

Serving size	1566.1 grams (1566.1g)

Amount per serving	% Daily Value*
Calories	769

Total Fat 32.00g	41%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 4049mg	176%
Total Carbohydrate 117.80g	43%
Dietary Fiber 25.80g	92%
Total Sugars 71.10g
Protein 17.10g	34%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 12mg	68%
Potassium 3278mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 8.3%

Carbs: 56.9%