Dairy-Free Beetroot Curry
Elevate your weeknight dinners with this vibrant and wholesome Dairy-Free Beetroot Curry, a plant-based delight that's as nutritious as it is flavorful. Packed with earthy, nutrient-rich fresh beetroots and delicately spiced with cumin seeds, mustard seeds, turmeric, and garam masala, this dish achieves a perfect balance of warming spices and creamy indulgence thanks to coconut milk. The bold pink hue of the curry is a feast for the eyes, while the fresh lime juice adds a tangy brightness that complements the rich flavors. Ready in under an hour, this vegan-friendly curry is ideal for anyone seeking gluten-free or dairy-free comfort food. Serve it with fluffy rice or warm flatbread to soak up every spiced, silky drop, and don’t forget the finishing touch of fresh cilantro for a pop of color and freshness!
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 1 13.5-ounce can canned coconut milk
- 1 cup water
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 1 whole juice of lime
Instructions
Peel and dice the beetroots into 1-inch cubes. Set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
In a large pot or deep skillet, heat the coconut oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds.
Add the chopped onions to the pot and sauté for about 5 minutes, or until they become translucent.
Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
Stir in the turmeric, coriander, garam masala, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the diced beetroot to the pot, stirring well to coat them with the spice mixture.
Pour in the coconut milk and water, then stir in the salt.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 30-35 minutes, or until the beetroots are tender.
Stir the curry occasionally and adjust the seasoning with more salt if needed.
Once the beetroots are cooked through, stir in the lime juice for a touch of brightness.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 41.4 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2721 mg | 58% | |
*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.
