Easy Beetroot Curry
This Easy Beetroot Curry is a creamy, delicious, and dairy-free dish that takes less than 45 minutes to prepare, perfect for Halloween dinner parties.
Equipment
- pan
Ingredients
- 3 tablespoon olive oil
- 1 large red onion peeled and chopped
- 4 cloves fresh garlic peeled and chopped
- 1 inch fresh ginger peeled and chopped
- 2 medium-sized fresh beetroot cubed, approx 1 ¾ cups
- 1 cup full-fat coconut milk
- ½ cup water
- 2 tablespoon tomato paste
- 3 teaspoon coriander powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 teaspoon cayenne pepper
- salt to season
- pepper to season
- 1 tablespoon fresh cilantro [Optional] to garnish
- ½ teaspoon pepper flakes [Optional] to garnish
Instructions
- Peel and chop up the onion.
- Add olive oil to coat the bottom of a pan.
- Add onion and saute for about 10 minutes, stirring often.
- While onion sautes, peel and chop the ginger and garlic cloves and peel the beetroot and cube them in bite-sized pieces as well.
- Then add garlic and ginger to the onion in the pan and stir until well incorporated.
- Then add in the cubed beets.
- Pour in the coconut milk and water, and spoon in the tomato paste as well as the coriander, smoked paprika, turmeric, and cayenne pepper.
- Stir until all ingredients are well incorporated.
- Cover pan and let come to a very low simmer over a low-medium flame for about 25-30 minutes or until the beetroot is tender. Make sure to keep an eye on the curry and add more water as needed.
- When beetroot is tender, remove the pan from heat and season with salt and pepper to taste.
- Garnish with chopped cilantro and chili flakes.
- Enjoy with rice or roti.
Nutrition
Serving: 1gCalories: 187kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 5mgSodium: 174mgFiber: 4gSugar: 12g
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