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Beetroot

Beetroot Curry


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 6 1x

Description

Make this tasty vegan beetroot curry with simple easy-to-follow directions. The best part is the beetroot curry uses ayurvedic spices and coconut milk.


Scale

Ingredients

  • 15ml (1 tbsp) vegetable oil
  • 2.5ml (½ tsp) fenugreek seeds
  • 1kg (2 lbs) beetroot, scrubbed and cubed
  • 3 garlic cloves, peeled and crushed
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground ginger
  • 10ml (2 tsp) ground coriander
  • 5ml (1 tsp) chilli powder
  • Pinch of asafoetida
  • 400ml (1 can) coconut milk
  • 30ml (2 tbsp) tomato puree
  • Salt and pepper, to taste
  • Coriander leaves

Instructions

  1. Fry the fenugreek seeds in the oil on a medium heat for 2 minutes or until their aroma is released.
  2. Add the beetroot cubes to the mix and fry for 5 minutes until slightly softened, stirring constantly.
  3. Sprinkle in the garlic, cumin, ginger, coriander and asafoetida.
  4. Pour in the coconut milk and tomato puree then stir until all ingredients are well incorporated.
  5. Simmer the curry gently for about 30 minutes or until the beetroot is tender.
  6. Season to taste then serve with yogurt and coriander.

  • Category: Side Dish
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 15.8 g
  • Sodium: 141 mg
  • Fat: 19 g
  • Saturated Fat: 14.8 g
  • Carbohydrates: 22.3 g
  • Fiber: 5.4 g
  • Protein: 4.8 g