If you love beetroot and if you love curry, you're going to love this vegan beet curry recipe! Beetroot curries and stir-fries are popular in South Indian and Sri Lankan cuisines. However, this recipe is a bit different as it's made without coconut milk and there is also one secret ingredient... This beet curry is really special yet quick and easy to make. It comes together in just under an hour and it can be made in an instant pot, too! Beetroot packs some serious health benefits so this comforting dinner is actually good for you! This healthy beetroot curry is made with beetroot, carrots, green peas and a lot of aromatic Indian spices. It tastes amazing topped with some plain vegan yoghurt, rice, roti and a bit of salad. It stores well in the freezer so it's great for meal prep, too! I hope you will love this mild, sweet and earthy curry recipe!
❤️ YOU WILL LOVE THIS RECIPE
- Delicious winter warmer - beetroot curry is my definition of easy winter comfort food. Here in the UK, beets are cheap and accessible vegetables in colder months, and this curry is literally what I live off until spring season. Yes, this seasonal beetroot curry helped me survive every winter! Made with healthy, earthy beetroot and warming Indian spices, this comforting curry will definitely warm you up.
- Full of flavour - thanks to the magic of aromatic Indian spices, you will be able to conjure up an exceptional and aromatic meal!
- Try something different - forget about immensely popular korma and chana masala and broaden your culinary horizons with this unique earthy beetroot curry. A curry made with beets may sound a bit unusual to some, but I strongly encourage you to experiment this time. You won't be disappointed.
- Eat more beetroot - nutritious beets are packed with fibre, vitamins and minerals, and they offer an array of impressive health benefits. Everyone should incorporate more of this humble superfood vegetable into their diet. It is so easy to increase your beetroot intake with this delicious curry!
- Vegan, paleo and gluten-free - what makes this curry even more amazing is that this easy beetroot recipe is plant-based, paleo and gluten-free at the same time! It can be enjoyed by all your friends with different dietary requirements.
- Quick and easy - it's a simple recipe with just a few easy-to-follow instructions. Anyone will be able to make and enjoy this straightforward vegan recipe.
🧑🏻⚕️ HEALTH BENEFITS OF BEETROOT
- Beets are high in nitrates. Nitrate compunds help to bring more oxygen to the muscle cells improving exercise endurance and supporting energy levels.
- They are also rich in glutamine, an amino acid essential to the health and maintenance of our gut.
- Beetroot is a great source of fibre which helps support the environment of the gut.
- They have high anti-oxidant and anti-inflammatory properties.
- Nutrient powerhouse - these cheap and humble veggies actually offer an impressive nutritional profile - they are high in iron, copper, folate and manganese.
- They enhance liver health - beets are high in pectin, a fiber that is known to help eliminate toxins from the liver. Some studies also suggest that beets may also thin the bile, allowing it to easily flow through the liver and small intestine.
- Beetroot may also help treat anemia thanks to its high iron and folate content.
- Beets - when doing your grocery shopping, try to choose medium-sized vegetables, all in similar size if possible. Peel your beets and chop them into quarters or eights (if they're a bit bigger). Prepping beetroot can get a bit messy, and this humble veg does take a while to cook. I understand it will be tempting to get a couple of vacuum packs of cooked beetroot. Yes, feel free to take shortcuts if you're pressed for time. However, I highly recommend making this recipe with fresh raw beetroot. It will take longer to cook properly, but your vegan curry will be definitely superior in flavour if you make an effort and prepare it from scratch only with fresh ingredients.
- Carrots - we're going to also add a couple of humble carrots for extra texture and flavour in the dish.
- Green peas - I've used frozen green peas on this occasion.
- Aromatics - onions, garlic, fresh ginger and green chillies are essential ingredients in every curry recipe.
- Tomatoes - this is not a dry curry by any stretch of the imagination. This is why we are using three tomatoes to make the rich and creamy curry sauce in this recipe.
- Prunes - dried plums. Ha! You've just found that special secret ingredient. I bet you didn't see that one coming, did you?
- Indian spices - bay leaf, turmeric powder, chilli powder, cinnamon powder, black onion seed (optional but highly recommended), coriander powder, cumin powder, black mustard seeds and black pepper.
🔪 STEP-BY-STEP INSTRUCTIONS
- Dice the onion and tomatoes. Crush (or finely chop) the garlic and ginger.
- Prepare the vegetables. Peel the beets and cut them into fours or eights. Peel the carrots and cut them into 1-cm thick slices. Set the veggies aside for now.
- Sauté the onion, ginger and garlic in a bit of olive oil (or coconut oil) for 5 minutes.
- Add finely chopped tomatoes, salt and powdered spices and sauté until tomatoes melt with spices into masala sauce. Cook on a low flame and add a tiny bit of water, if necessary (don't burn the spices).
- Pour everything into a high-speed jug blender and whizz until smooth. Pour the blended sauce back into the pot. Use an immersion blender if you don't own a high-speed jug blender. I highly recommend blending the fried tomatoes, garlic ginger and onions - you'll get superior, uber creamy, rich curry sauce and this is what we're after.
- Add the remaining spices (black pepper corns, black onion seeds), diced green chillies and finely chopped pitted prunes.
- Add the precut beets to the pot. Add a bit of water if necessary (so that the sauce covers the vegetables). Simmer with the lid on for 10 minutes.
- Add the sliced carrots and a bit more water, if necessary. Simmer with the lid on for 10 minutes. Stir occasionally.
- Add a cup of green peas. Simmer for 10 more minutes or until beetroot and carrots are tender.
🌱 SERVING SUGGESTIONS
It's ready! This vegan beet curry will taste insane with brown rice (10000 times better than with white basmati rice, trust me on this one! There's just something special about how nutty brown rice nicely compliments this sweet and earthy curry). For the ultimate Indian "fakeaway" experience, also pair it with chapattis and fluffy vegan naan bread. And if you serve this beetroot curry with vegan raita, I can guarantee you've just taken your Indian feast to a whole other level.
Garnish with finely chopped fresh green coriander and a few swirls of vegan coconut yoghurt (ok, the swirls are optional but highly recommended. I mean, look how pretty!).
I have a few other topping ideas: red chilli flakes, white sesame seeds (for amazing colour contrast) or finely chopped cashew nuts.
👩🏽🍳 TIPS FOR SUCCESS
- Wear a pair of disposable gloves when cutting and prepping beetroot. If you're not a fan of pink fingers? I don't really mind pink hands for a few hours, but it is true - prepping beets can get a bit messy. So if you don't want your housemates to faint once they see a bit of blood (calm down, it's just a bit of beetroot juice, actually), you know what to do 🙂
- Don't use vacuum packs of pre-cooked beetroot. Unless you're really in a hurry and you want to reduce the cooking time significantly. Parboiled beetroot won't get infused with aromatic Indian spices as well as fresh raw beetroot cooked with the spices sauce from scratch. Another thing, if looks are important to you. If you make your curry with parboiled beets, it won't have the same gorgeous vibrant colour as a curry you would cook with fresh raw vegetables.
- Bigger beets are easier to prep. However, for best taste, I would go for medium ones. This is because smaller beets are most flavorful. Larger beets may turn out to be old, fibrous, and wrinkled.
- Blend the sauce. Always blend the sauce. I like my curries, rich and creamy. Dry-fried curries are awesome but have you tried drowning your veg in silky smooth curried gravy?
- It's all about toppings - especially when your curry is rather dark in colour. Dress it up with chopped fresh coriander and a few swirls of yoghurt to add more interesting colours and textures.
🍜 VARIATIONS AND SUBSTITUTIONS
- Replace carrots with other vegetables - you can add one medium diced potato or sweet potato.
- Need more protein? Why not add half a can of chickpeas?
- Make it mild and extra creamy - add a can of full-fat coconut milk. Sweet and earthy beetroot pairs so well with rich and creamy coconut milk.
- Top your beet curry with chopped cashew nuts - for the amazing contrast of colours and extra texture.
🥡 STORAGE INSTRUCTIONS
Leftovers will keep well in the fridge in an airtight container for 2-3 days. This beet curry is also suitable for freezing.
🥄 THIS BEET CURRY IS
- vegan, paleo and gluten-free
- healthy and nourishing
- a perfect warming winter comfort food
- full of warming and aromatic Indian spices
- earthy and sweet
- rich and creamy
- perfect for Indian food lovers
- easy to prepare
💕 EAT MORE BEETROOT
More easy vegan recipes with beets:
Pink pesto - ready in 5 minutes, made with just a few simple ingredients. This simple vegan pesto will make your pasta pink!
🍛 VEGAN CURRY RECIPES
Creamy vegan korma - This dairy-free korma is mild and sweet, decadent and creamy. In this Indian recipe, healthy mixed vegetables are cooked in rich and creamy coconut cashew korma sauce, which is spiced to perfection.
Vegan keema curry - a classic Indian dish made with mincemeat that finally goes vegan!
Aloo palak - spinach and potato curry. Aloo palak is a popular Indian side dish but I tend to enjoy it as a main course.
Brown lentil dal - I love this curry for its earthy, garlicky flavour and nutty texture. It's the ultimate Indian comfort food - simple meals like this one are my absolute favourite!Print
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