Mediterranean Diet Beetroot Curry
Discover the vibrant flavors of this Mediterranean Diet Beetroot Curry, a wholesome and colorful dish that marries nutrient-rich ingredients and warm spices into a comforting bowl of goodness. Featuring tender cubes of fresh beetroot simmered in a creamy blend of coconut milk, diced tomatoes, and aromatic spices like turmeric, cumin, and cinnamon, this recipe is as nutritious as it is delicious. Enhanced with a garnish of fresh parsley for a burst of vibrant freshness, this curry is perfect when served alongside wholesome accompaniments like brown rice or whole-grain bread. With its quick prep time and hearty appeal, this beetroot curry is a simple yet impressive addition to your Mediterranean-inspired repertoire. Packed with antioxidants and plant-based goodness, it's an ideal choice for those seeking a healthy, flavor-filled meal.
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Recipe Information
Ingredients
- 4 medium-sized fresh beetroot
- 2 tablespoons olive oil
- 1 large onion
- 3 units garlic cloves
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 1 small cinnamon stick
- 1 14 oz can canned diced tomatoes
- 1 400 ml can coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and chop the beetroot into small cubes. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat olive oil in a large saucepan over medium heat.
Add the cumin seeds and toast them for about 1 minute until they start to sizzle and release their aroma.
Add the chopped onions and sauté for 5 minutes until they become translucent.
Stir in the minced garlic and grated ginger, sautéing for another 2 minutes until fragrant.
Add coriander powder, turmeric powder, and the cinnamon stick, stirring well to coat the onions and spices evenly.
Pour in the canned diced tomatoes, and cook for 5 minutes, allowing the mixture to thicken.
Stir in the chopped beetroot cubes, mixing well to combine.
Add the coconut milk, and season with salt and black pepper.
Bring the curry to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beetroot is tender.
Remove the cinnamon stick before serving.
Garnish with fresh parsley and serve hot, paired with whole grain bread or brown rice.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 90.2 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3701 mg | 79% | |
*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.
