Mediterranean Diet Beetroot Curry

Dive into the vibrant flavors of the Mediterranean Diet Beetroot Curry, a wholesome and nutrient-packed dish that’s as visually stunning as it is delicious. This fusion recipe highlights tender chunks of fresh beetroot simmered in a creamy coconut milk base, infused with warming spices like cumin, coriander, and a hint of cinnamon for a depth of flavor that’s both earthy and aromatic. Made with heart-healthy olive oil and loaded with anti-inflammatory ingredients like turmeric and ginger, this colorful curry perfectly balances Mediterranean and Indian-inspired culinary traditions. Easy to prepare in under an hour, it’s a comforting, plant-based meal that pairs beautifully with whole grain bread or fluffy brown rice. With its rich, velvety texture and health-conscious ingredients, this beetroot curry is an absolute must-try for dinner tonight!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium-sized fresh beetroot
• 2 tablespoons olive oil
• 1 large onion
• 3 units garlic cloves
• 1 inch piece ginger
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 small cinnamon stick
• 1 14 oz can canned diced tomatoes
• 1 400 ml can coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and chop the beetroot into small cubes. Set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Heat olive oil in a large saucepan over medium heat.

Step 4

Add the cumin seeds and toast them for about 1 minute until they start to sizzle and release their aroma.

Step 5

Add the chopped onions and sauté for 5 minutes until they become translucent.

Step 6

Stir in the minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.

Step 7

Add coriander powder, turmeric powder, and the cinnamon stick, stirring well to coat the onions and spices evenly.

Step 8

Pour in the canned diced tomatoes, and cook for 5 minutes, allowing the mixture to thicken.

Step 9

Stir in the chopped beetroot cubes, mixing well to combine.

Step 10

Add the coconut milk, and season with salt and black pepper.

Step 11

Bring the curry to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beetroot is tender.

Step 12

Remove the cinnamon stick before serving.

Step 13

Garnish with fresh parsley and serve hot, paired with whole grain bread or brown rice.

Nutrition Facts

Serving size	1669.8 grams (1669.8g)

Amount per serving	% Daily Value*
Calories	971

Total Fat 44.00g	56%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 6.10g
Cholesterol 8mg	3%
Sodium 3434mg	149%
Total Carbohydrate 137.50g	50%
Dietary Fiber 30.50g	109%
Total Sugars 90.20g
Protein 17.90g	36%

Vitamin D 0IU	0%
Calcium 379mg	29%
Iron 13mg	69%
Potassium 3701mg	79%

*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: 38.9%

Protein: 7.0%

Carbs: 54.0%