Soy-Free Beetroot Curry
Brighten up your dinner table with this vibrant and nourishing Soy-Free Beetroot Curry, an easy-to-make dish bursting with bold flavors and wholesome ingredients. Featuring the natural sweetness of tender, ruby-red beetroots simmered in a creamy coconut milk base, this curry is perfectly spiced with aromatic mustard seeds, cumin, and a hint of heat from red chili powder. The addition of fresh ginger, garlic, and ripe tomatoes creates a beautifully layered sauce that pairs exquisitely with rice or flatbread. Completely free from soy, this recipe is ideal for those with dietary restrictions but appeals to all with its rich, comforting, and nutrient-packed profile. Quick to prepare in under an hour, this gluten-free, vegan-friendly curry is a colorful, satisfying option for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 4 medium beetroots
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 medium tomatoes, chopped
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons coriander leaves, chopped
Instructions
Peel and chop the beetroots into small cubes.
In a large saucepan, heat the coconut oil over medium heat. Add mustard seeds and cumin seeds. Sauté until the seeds begin to splutter.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
Add coriander powder, turmeric powder, and red chili powder. Stir to coat the spices in the oil.
Add the chopped tomatoes and cook until they start to break down and form a sauce, about 5 minutes.
Add the chopped beetroot to the pan and stir well to coat it with the spice mixture.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a simmer.
Cover the saucepan and let the curry cook gently on low heat for about 25-30 minutes, or until the beetroot is tender.
Season with salt to taste. Adjust the seasoning as needed.
Once the beetroots are tender, remove the lid and let the curry simmer for another 5 minutes to slightly thicken.
Garnish with chopped coriander leaves before serving.
Serve hot with rice or your choice of flatbread.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 65.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2921 mg | 62% | |
*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.
