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Overhead shot of beet curry in karahi with cilantro garnish.
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5 from 6 votes

Simple Beet Curry

This creamy and simple beet curry 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 rice. A vegan, soy-free, nut-free and gluten-free recipe.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course/Curry
Cuisine: Indian inspired
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Beet Curry
Servings: 4 servings
Calories: 287kcal

Equipment

Ingredients

  • 3 medium beets
  • 1 teaspoon vegetable 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 Beet Curry is perfect with boiled white or brown rice and a savory vegetable side.
  • 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--saute 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

Calories: 287kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 892mg | Fiber: 5g | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 5mg