This easy beet curry will become one of your favorite recipes to enjoy beetroots. It is inspired by my simple coconut curry and has delicious roasted golden beets in a delicately spiced coconut and tomato sauce. The recipe takes minutes to make and all you need to serve with it is basmati rice. A vegan, soy-free, nut-free and gluten-free recipe.
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Why eat beets?
Beets are a nutrition superstar. They are low in calories -- around 60 calories per cup of cooked beets -- and they are packed with complex sugars, healthy carbs, dietary fiber and even a bit of protein. They are also rich in potassium, folate and iron and can help lower blood pressure, ward off inflammation, support digestive health. Studies show beets could also have cancer-fighting properties.
Even if you set all those benefits aside, you ought to be eating beets because they are, quite simply, delicious. I've shared many tasty and easy beet recipes on the blog, including this vegan Golden Beet Pesto, these vegan Garlic Butter Beets, Beet Salad, Beets Infused with Garlic and Olive Oil and these Roasted Golden Beets.
This beet curry recipe harnesses all of the deliciousness and nutrition in beets into one incredibly yummy recipe. The curry is very simply spiced with mustard seeds and curry powder and all of those flavors are tied together by the creamy coconut milk sauce.
Making the curry couldn't be easier: just pop the beets into the oven, let them roast for about 30 minutes, and after that the curry comes together in mere minutes. It is the easiest weeknight dinner.
Recipe card
Simple Beet Curry
Ingredients
- 3 medium beets
- 1 teaspoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds (or cumin seeds)
- 3 medium tomatoes
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne
- 1 tablespoon curry powder (use more if you like, as curry powders can vary in flavor)
- 14 oz coconut milk (canned, or use thick, homemade coconut milk)
- Salt to taste
- 2 tablespoon cilantro (chopped, optional)
Instructions
- Scrub the beets clean, then place them on a foil-lined baking tray and spray with cooking spray. Roast in a preheated 450 degree oven for 30-40 minutes or until a knife inserted in the center goes cleanly through. I usually do this in the toaster oven.
- Peel the beets--the skins should rub off quite easily. Slice and set them aside.
- Heat the oil in a saucepan. Add the mustard or cumin seeds. When they sputter add the tomatoes along with the turmeric and cayenne and mix.
- Once the tomatoes become soft and pulpy stir in the beets. You want the tomatoes to retain their sweetness for this recipe so don't overcook them.
- Add the coconut milk and the curry powder and mix. Season with salt.
- Turn off the heat before the curry comes to a boil.
- Garnish with cilantro and serve.
Notes
- I used golden beets just because I prefer not to tint the curry pink. You can use pink or golden beets, the curry will be delicious either way.
- Serve the curry with boiled white or brown rice and a savory vegetable side like cauliflower sabzi.
- Store leftovers in the fridge for up to four days. I don't recommend freezing the curry as the coconut milk will turn grainy. However, it won't spoil the flavor so if you don't mind the grainy look you can freeze the curry for up to three months. To reheat the curry, thaw the frozen curry and reheat on the stovetop until warmed through but not boiling.
- Don't throw away beet greens--sauté them just as you would spinach or Swiss chard for a nutritious side dish, or add them to soups and stews. Keep in mind that the leaves of pink beets will also tint other foods you add them to, although to a smaller extent.
Nutrition Information
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How to make Beet Curry
- Scrub the beets clean, then place them on a foil-lined baking tray and spray with cooking spray. Roast in a preheated 450 degree oven for 30-40 minutes or until a knife inserted in the center goes cleanly through. I usually do this in the toaster oven.
- Peel the beets--the skins should rub off quite easily. Slice and set them aside.
- Heat the oil in a saucepan. Add the mustard or cumin seeds. When they sputter add the tomatoes along with the turmeric and cayenne and mix.
- Once the tomatoes become soft and pulpy stir in the beets. You want the tomatoes to retain their sweetness for this recipe so don't overcook them.
- Add the coconut milk and the curry powder and mix. Season with salt.
- Turn off the heat before the curry comes to a boil.
- Garnish with cilantro and serve.
More tasty vegan curry recipes
- This simple Potato Curry comes together in under 30 minutes with just a few ingredients, making it perfect for rushed weeknights.
- Another easy curry to put together on weeknights is this simple but rich and creamy coconut curry. All you need are 20 minutes and nine ingredients.
- My fan favorite vegetable curry has loads of veggies and chickpeas in a simple, coconut-based sauce.
- Looking for a healthy, protein-packed curry? Try this one-pot edamame curry with wholesome soybeans.
- Making this jackfruit curry is a breeze. All you need is canned jackfruit, coconut milk and a few spices. The curry is so flavorful, everyone will be asking for seconds!
Donna says
Do you think the recipe could be canned as it is? Other thought would be- would it freeze okay without the coconut milk and then I could add it in when we heat and serve it? I’d like to make a large batch when beets are plentiful in our garden this fall. Thanks for advice.
Vaishali says
Hi Donna, I don’t have any experience with canning so can’t say for sure. Good idea though to add the coconut milk later because that’s the one thing that could change texture over long term storage. I’d love to hear how it goes.
Valerie says
I am following the meal plan, but not in weekly order. It is so simple for grocery shopping and planning. I just made the beet curry. I thought it a strange combo, but it is delicious. Easy to make. I will be making it again and again.
Vaishali says
Hi Valerie, that's so great to hear! The meal plans are designed to be evergreen, so you can definitely follow them in any order or choose and use the ones that appeal to you most. Thanks for letting me know--it really helps! ❤️ So happy you loved the beet curry.
Lauren says
Oh. My. Heck. This was beyond wonderful!! Followed recipe exactly, which I really only ever do on this site haha! My husband was also impressed, and he’s the opposite of vegan and can be quite picky… so thank you for sharing this recipe, it’s going into the rotation! We can’t get enough!
Vaishali says
Lauren, that's so great to hear. Happy you and your husband enjoyed the recipe. Thanks for letting me know!
Donna says
This is a great recipe! I’ve made it a couple times now. I love the pink color if using a variety of beets! If you are a lightweight on spice, I recommend leaving out the cayenne or some of the curry powder if yours is strong. I also don’t peel the beets since mine were fresh picked and the dirt washed off easily. Another tip…I used one 14oz can of diced tomatoes and it worked fine. Wonder if I posted about this recipe before now that I see another Donna down in the comments? Ha ha..guess I REALLY like it!
Barbara Clerici says
Love the sound of this recipe but we have no golden beets. Are red beets the same as the pink beets you mentioned?
Thank you!
Vaishali says
Yes, they are the same!
Donna says
Thanks for a recipe with beets! This was very good. I added a tad extra cayenne and probably shouldn’t have but we like heat and are loving this. It was so easy too!
Vaishali says
Hi Donna, so happy you made it!