Beetroot curry Recipe

This Beetroot Curry recipe is a vibrant and healthy recipe, which is made with earthy fresh beetroot and creamy coconut milk. It’s a healthy twist on a classic curry, ready in about an hour.

Beetroot curry Ingredients

A fragrant, unique combination for a stunning vegetarian curry.

For the Curry:

• 1kg mixed beets (about 12 medium-sized), peeled and cubed
• 1 x 400ml tin of light coconut milk
• 250g ripe cherry tomatoes
• 6 spring onions
• 3 cloves of garlic
• 5cm piece of ginger
• 14g dried curry leaves
• 2 teaspoons black mustard seeds
• 1 teaspoon hot curry powder
• 2 tablespoons desiccated coconut
• Vegetable oil
• 1 lemon & 1 lime
• ½ a bunch of fresh coriander (15g)
• 320g wild rice, to serve

For the Temper:

• 3 cloves of garlic, thinly sliced
• 1–2 fresh long red chillies, sliced
• 5cm piece of ginger, cut into matchsticks
• 7g dried curry leaves
• Olive oil or vegetable oil

How To Make Beetroot curry

A step-by-step guide to this vibrant and aromatic dish.

1. Make the Spice Paste: In a dry pan over a medium heat, toast the curry leaves, mustard seeds, curry powder, and desiccated coconut for 1-2 minutes until fragrant. Tip this mixture into a food processor. Add the trimmed spring onions, peeled garlic and ginger, and a splash of vegetable oil. Pulse until the mixture forms a paste.
2. Cook the Beetroot: Place the pan back on a medium heat, add the spice paste, and cook for a few minutes. Add the cubed beetroot, reduce the heat to low, and cook for 25 minutes, stirring often, until the beetroot is becoming tender and the paste is sticky and gnarly.
3. Simmer the Curry: Add the cherry tomatoes to the pan and cook for 5 minutes, then begin to break them up with the back of a spoon. Cook for another 5-10 minutes until the tomatoes have completely cooked down. While this simmers, cook the wild rice according to the packet instructions.
4. Finish the Curry: Stir the coconut milk and a good squeeze of lemon juice into the beetroot mixture. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste with salt and pepper.
5. Prepare the Temper: In a separate small frying pan over a medium heat, add a little oil. Add all the temper ingredients (sliced garlic, chilli, ginger matchsticks, curry leaves) and fry for 1–2 minutes, until the spices start to pop and become aromatic and crispy.
6. Serve: Divide the cooked rice between plates and spoon the beetroot curry alongside. Top the curry with the crispy temper, scatter over the fresh coriander leaves, and serve with lime wedges for squeezing over.

Recipe Tips

For the most vibrant and flavorful beetroot curry.

• How to avoid staining your hands with beetroot? Beetroot is notorious for staining everything purple! The easiest way to avoid “beetroot hands” is to wear a pair of disposable kitchen gloves while you are peeling and chopping the beets.
• What is a “temper”? Tempering, or ‘tarka’, is a classic South Asian cooking technique. It involves frying spices and aromatics in hot oil or ghee to release their essential oils and deep flavors. Pouring this aromatic mixture over a finished dish at the end adds an incredible layer of flavor, aroma, and texture.
• Can I make this curry ahead of time? Yes, absolutely. Curries are fantastic make-ahead meals as the flavors continue to develop and meld overnight. Store it in the refrigerator and simply reheat it on the stovetop. Prepare the fresh temper just before serving for the best texture.
• How can I adjust the spice level? The main heat in this dish comes from the hot curry powder and the fresh chillies in the temper. You can use a mild curry powder and deseed the chillies for a much milder version.

What To Serve With Beetroot curry

Classic accompaniments to complete your Indian-inspired meal.

This unique and flavorful curry is a complete meal with rice, but it’s even better with a few classic sides:

• Warm naan bread or flaky roti for dipping
• A cooling cucumber raita (yogurt dip)
• Mango chutney
• A simple onion and tomato salad (kachumber)

How To Store Beetroot curry

This curry makes for fantastic leftovers.

• Refrigerate: Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The color and flavor will only improve.
• Freeze: This curry freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Beetroot curry Nutrition Facts

An estimated guide per serving.

• Calories: 580 kcal
• Carbohydrates: 75 g
• Protein: 15 g
• Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow-cooker beef curry Recipe
• Beef Massaman Curry Recipe
• Beef Curry Recipe