Nut-Free Beetroot Curry
Vibrant, creamy, and packed with bold flavors, this Nut-Free Beetroot Curry is a perfect option for those seeking a wholesome, allergy-friendly dish. Featuring tender cubes of earthy beetroot simmered in a silky coconut milk sauce infused with aromatic spices like cumin, turmeric, and ground coriander, this curry is a feast for the senses. The addition of fresh ginger and garlic adds depth, while a splash of lemon juice brightens the dish with a refreshing tang. With no nuts in sight, this recipe caters to a wide range of dietary needs without compromising on taste. Ready in under an hour, it pairs beautifully with fluffy steamed rice or warm flatbread, making it an ideal centerpiece for a cozy family meal or an impressive addition to a dinner spread. Whether you're exploring vegetarian options or just looking for something unique, this nut-free twist on beetroot curry will win you over with its vibrant flavors and comforting charm!
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Recipe Information
Ingredients
- 4 medium-sized Beetroots
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, freshly grated Ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Tomato paste
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped Cilantro
Instructions
Begin by peeling and chopping the beetroots into small, bite-sized cubes. Set aside.
In a large pan, heat the coconut oil over medium heat.
Add the cumin seeds and let them sizzle for a minute until they start to pop.
Add the finely chopped onions and sauté for about 5-7 minutes until they are translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Mix in the ground coriander, turmeric powder, and red chili powder, stirring well to coat the onion mixture.
Add the chopped beetroots and tomato paste, stirring to ensure they are coated with the spices.
Pour in the coconut milk and salt, and bring the mixture to a gentle simmer.
Cover and cook the curry for 30-35 minutes, or until the beetroots are tender. Stir occasionally and add a little water if the curry gets too thick.
Once the beetroots are cooked through, stir in the lemon juice and adjust salt to taste.
Garnish with chopped cilantro just before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 68.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2998 mg | 64% | |
*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.
