Nut-Free Beetroot Curry

Brighten up your dinner table with this vibrant and flavorful Nut-Free Beetroot Curry, a wholesome twist on classic curry recipes that's both allergen-friendly and irresistibly satisfying. Packed with earthy beetroots, warming spices like cumin, turmeric, and coriander, and a creamy coconut milk base, this dish strikes the perfect balance between bold flavors and rich textures. The natural sweetness of the beets blends beautifully with the aromatic onion, garlic, and ginger sauté, all simmered to perfection in a luscious curry sauce. Topped with a refreshing splash of lemon juice and a sprinkle of fresh cilantro, this vegan and gluten-free curry pairs wonderfully with steamed rice or warm flatbread for a comforting meal the whole family will love. Ready in just under an hour, it's a nutrient-packed, colorful centerpiece for any dinner spread.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium-sized Beetroots
• 2 tablespoons Coconut oil
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 tablespoon, freshly grated Ginger
• 1 teaspoon Cumin seeds
• 2 teaspoons Ground coriander
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 tablespoons Tomato paste
• 1 cup Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Lemon juice
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Begin by peeling and chopping the beetroots into small, bite-sized cubes. Set aside.

Step 2

In a large pan, heat the coconut oil over medium heat.

Step 3

Add the cumin seeds and let them sizzle for a minute until they start to pop.

Step 4

Add the finely chopped onions and sauté for about 5-7 minutes until they are translucent.

Step 5

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

Step 6

Mix in the ground coriander, turmeric powder, and red chili powder, stirring well to coat the onion mixture.

Step 7

Add the chopped beetroots and tomato paste, stirring to ensure they are coated with the spices.

Step 8

Pour in the coconut milk and salt, and bring the mixture to a gentle simmer.

Step 9

Cover and cook the curry for 30-35 minutes, or until the beetroots are tender. Stir occasionally and add a little water if the curry gets too thick.

Step 10

Once the beetroots are cooked through, stir in the lemon juice and adjust salt to taste.

Step 11

Garnish with chopped cilantro just before serving.

Step 12

Serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	1115.9 grams (1115.9g)

Amount per serving	% Daily Value*
Calories	752

Total Fat 31.90g	41%
Saturated Fat 23.70g	119%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2864mg	125%
Total Carbohydrate 113.50g	41%
Dietary Fiber 23.60g	84%
Total Sugars 68.60g
Protein 15.50g	31%

Vitamin D 0IU	0%
Calcium 250mg	19%
Iron 11mg	62%
Potassium 2998mg	64%

*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: 35.7%

Protein: 7.7%

Carbs: 56.5%