Low Sodium Beetroot Curry
Brighten up your dinner table with this vibrant and nourishing Low Sodium Beetroot Curry, a flavorful twist on traditional curry that’s as heart-healthy as it is delicious. Packed with the earthy sweetness of fresh beetroot and gently spiced with aromatic cumin seeds, coriander, turmeric, and garam masala, this recipe creates a perfect balance of warming flavors. The creamy richness of coconut milk beautifully complements the natural sweetness of the beetroot, while fresh ginger, garlic, and a hint of lime juice add zesty layers of depth. Designed with low-sodium diets in mind, this curry relies on fresh ingredients and spices to create bold, satisfying flavors without added salt. Ready in just 50 minutes, it's a wholesome, gluten-free, and vegan-friendly dish that serves 4—a perfect choice for a weeknight dinner or a cozy weekend meal. Serve with fluffy basmati rice or warm flatbread, and garnish with fresh cilantro for a final touch of freshness! Keywords: low sodium curry, beetroot curry recipe, healthy vegan curry, gluten-free beetroot curry.
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Recipe Information
Ingredients
- 500 grams beetroot
- 2 tablespoons olive oil
- 1 large onion
- 3 units garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 400 milliliters canned coconut milk
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 0.5 teaspoon black pepper
Instructions
Begin by peeling and dicing the beetroot into small cubes.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat the olive oil in a large pan over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.
Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion becomes translucent, approximately 5 minutes.
Stir in the coriander powder and turmeric powder, and cook for another 1-2 minutes to toast the spices.
Add the cubed beetroot to the pan, stirring to coat with the onion and spice mixture.
Pour in the coconut milk and bring the mixture to a simmer.
Cover the pan and let it simmer on low heat for 25 minutes, or until the beetroot is tender.
Stir in the garam masala, black pepper, and lime juice.
Cook for an additional 3-5 minutes, allowing the flavors to meld.
Serve hot, garnished with fresh cilantro. Enjoy your low sodium beetroot curry!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 57.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3360 mg | 71% | |
*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.
