Sugar-Free Beetroot Curry
Discover the wholesome delight of Sugar-Free Beetroot Curry, a vibrant and nutritious dish that combines the earthy sweetness of fresh beetroot with the creamy richness of coconut milk. This vegan and gluten-free recipe is spiced to perfection with aromatic mustard seeds, cumin, turmeric, and a hint of red chili for a mild kick. Sautéed onions, garlic, and ginger form the flavorful base, while a garnish of fresh cilantro adds a refreshing finish. With no added sugar, this healthy curry is naturally sweet, making it an ideal choice for those seeking a guilt-free and satisfying meal. Perfect for pairing with steamed rice or warm naan, this easy-to-make curry is ready in under an hour and serves as a flavorful addition to any dinner table.
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Recipe Information
Ingredients
- 4 medium Beetroot
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 cup Water
Instructions
Peel and grate the beetroots using a box grater or food processor. Set aside.
Finely chop the onion, crush the garlic, and grate the ginger. Prepare these ingredients ahead of time for smooth cooking.
In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, and allow them to sizzle until they begin to pop, about 30 seconds.
Add the chopped onion to the pan and sauté until it becomes translucent, approximately 5 minutes.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Add the grated beetroot to the pan and mix well. Cook for 5 minutes, stirring often.
Sprinkle the turmeric powder, coriander powder, and red chili powder over the mixture. Stir to ensure the spices coat the beetroot evenly.
Pour in the coconut milk and water, stirring to combine all ingredients. Bring the mixture to a boil.
Once it reaches a boil, reduce the heat to low, cover the pan, and let it simmer for about 25-30 minutes, or until the beetroot is tender and the flavors are well integrated.
Season the curry with salt to taste, adjusting as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with plain rice or warm naan to enjoy the flavors fully.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 60.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2392 mg | 51% | |
*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.
