Beetroot Curry
Indulge in the vibrant and comforting flavors of Beetroot Curry, a wholesome Indian-inspired dish that seamlessly blends earthiness with creamy, aromatic spices. Featuring tender beetroot cubes simmered in a rich sauce made from coconut milk, garlic, ginger, and an enticing array of spices like turmeric, coriander, and garam masala, this curry is both nutritious and beautifully colorful. A sizzle of mustard and cumin seeds adds depth, while fresh cilantro leaves lend a burst of freshness. Perfect for pairing with steamed rice or warm flatbreads, this easy vegetarian recipe is ideal for weeknight dinners or special occasions. Ready in under an hour, it delivers a delightful mix of health and flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium beetroots
- 1 large onion
- 2 medium tomatoes
- 3 garlic cloves
- 1 inch piece ginger
- 1 green chili
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 1 cup water
- 2 tablespoons fresh cilantro
Instructions
Wash the beetroots thoroughly, peel them, and cut into small cubes.
Finely chop the onion, tomatoes, garlic, ginger, and green chili.
Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions to the pan and sauté until they become translucent, about 3-4 minutes.
Stir in the garlic, ginger, and green chili, and cook for another minute until aromatic.
Add the tomatoes and cook until they soften and the oil begins to separate from the mixture, about 5 minutes.
Stir in turmeric powder, coriander powder, and salt. Mix well to combine.
Add the cubed beetroots to the pan and stir to coat them with the spice mixture.
Pour in the water, cover the pan, and simmer for 20 minutes or until the beetroots are tender. Stir occasionally to prevent sticking.
Once the beets are cooked, add coconut milk and garam masala. Mix well and allow the curry to heat through for 5 minutes.
Taste and adjust salt if necessary.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or your choice of flatbreads.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4049 mg | 176% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 71.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
