Beetroot Curry with Coconut Milk (Vegan)

Name: Beetroot Curry with Coconut Milk (Vegan)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 tbsp extra virgin olive oil; 1 large red onion; 4 cloves fresh garlic; 1 inch chunk of fresh ginger; 2 medium sized fresh beetroot (not canned - approx 1 3/4 cups cubed); 1 cup full fat coconut milk; 1/2 cup water; 2 tbsp tomato paste; 3 tsp coriander powder; 1 tsp smoked paprika; 1/2 tsp turmeric; 2 tsp cayenne pepper; salt and pepper to season; Optional: 1 tbsp fresh cilantro and 1/2 tsp red pepper flakes to garnish

ByShashi CharlesUpdated on November 13, 2026

Bite-sized beetroot simmers in a creamy coconut milk sauce with onion, garlic, ginger, tomato paste, coriander, smoked paprika, and cayenne until tender and deep ruby red. It’s vegan, made with 12 pantry-friendly ingredients, and takes about 45 minutes. And yes, that vivid color makes it a fun dish for Halloween too.

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Good to know before you start

Time: About 45 minutes. The smaller the beets are cut, the quicker they cook.
Cut the beets small: About 1/4-inch cubes cook fastest and most evenly.
Shortcut: Chan pressure cooks the beets first, then peels and dices them. Pre-cooked beets just need to simmer in the sauce for 5–10 minutes.
Heat: 2 teaspoons of cayenne makes it quite spicy. Start with 1 teaspoon if you prefer it milder.
Coconut milk: Use full-fat, creamy coconut milk for the richest sauce.
Servings: Makes 4 servings.

In this beetroot curry, chopped beetroot is simmered in a well-spiced, creamy coconut curry sauce. It is thick and so tasty.

Let’s be honest, this beetroot curry looks a tad bit gory. It’s all red blobs and red oozy stuff… the kind of stuff that might fill your nightmares! Which just might make it the perfect dish to serve up for Halloween.

I would not be surprised if your first thought looking at this IS NOT “mmm mmm mmm delicious!”

But, that is exactly what it is. This fusion Sri Lankan beetroot recipe is simply finger-licking delicious!

If you don’t believe me, I urge you to give this recipe a try. I find this curry so tasty that many a time I have made it and enjoyed it like it were soup. Straight out of a bowl!

Some of the reasons I love this easy beetroot curry are:

• It is so tasty,
• It is creamy,
• It is plant-based, and
• I can make this beetroot curry with 12 pantry staple ingredients!

What are the 12 ingredients needed to make this beetroot curry?

The 12 ingredients needed, including simple spices, are:

Red onions
Fresh garlic cloves
Fresh ginger
Fresh beets (I used medium-size beets that were not canned)
Coconut milk
Tomato paste or tomato puree
Coriander powder
Smoked paprika
Turmeric powder
Cayenne pepper (or green chillies)
Cilantro
Olive oil (or coconut oil or vegetable oil)

A few tips when making this beet curry:

• Use full-fat coconut milk. When making curries, I prefer to use thick coconut milk (not sponsored, by the way). But, beware, some cans of coconut milk are not creamy – with shards of coconut. And, those would not work in this recipe. You could also grab a carton of coconut milk from the refrigerated section, where the other nut milk is sold.

• Sauté the onions, ginger, and garlic in a large pan first, over medium-high heat. This adds so much flavor to this dish.

• Do not be afraid to add in the cayenne. You could also substitute the cayenne for green chilies. Beetroot, when cooked, tends to be ever so slightly sweet. And the cayenne (or green chilies) balances off the sweetness of the beetroot beautifully. However, if you are reluctant to add in the cayenne, just add in 1 teaspoon instead of 2 teaspoons.

• Cut the beets into small, bite-sized pieces. The smaller the chopped beetroot is, the quicker it will cook over a medium flame.

• After adding the beetroot cubes and other ingredients to the pan, make sure to let everything come to a low simmer over medium heat while keeping the pan covered. This helps cook the beets so they are tender.

Quick And Easy Beetroot Curry with coconut milk making it velvety smooth. Recipe at RunninSrilankan.com

When it comes to the humble, sometimes unsightly, beetroot, you either love it or abhor it!

I happen to love beets. A few years ago, I even did a “Beetified” series where I doctored up fellow bloggers’ recipes with beets!

In my humble opinion, from their gorgeous coloring to their versatility and taste, beets have my heart!

But, back to this Beetroot Curry.

This curry is a spin on the Sri Lankan beetroot curry my mom makes. Traditional Sri Lankan beetroot curry is a more spiced sauté of beetroot, onions, ginger, garlic, mustard seeds, curry leaves, coriander seeds, cumin seeds, Sri Lankan curry powder, and red chili powder, to name a few. It is a gloriously aromatic and delicious dry beetroot curry that is intoxicatingly delicious with a bowl of plain rice.

If red beets are not your cup of tea (or bowl of curry), you could use golden beets.

A spin on the Sri Lankan beetroot curry of my youth…

The beetroot Curry you see here is just as aromatic and delicious, but, it makes use of ingredients that you can find at most grocery stores here in the United States.

And, I also added in some coconut milk to have a bit of sauce, because sopping up this curry with warm rice, roti, or bread is simply glorious.

From prep to finish, this beetroot curry should take about 45 minutes – if you prep as you go. However, if you prefer to peel and cut everything before you start cooking, this might take longer. However, as stoves differ in temperature, cooking time is sure to differ too.

Delicious vegan beet curry perfect for Halloween.

What to serve with this vegan beet curry?

For a quick and simple meal, this easy beetroot curry recipe is a delicious side dish with some roti.

For a more elaborate meal, you could serve this vegan curry with some yellow rice or black rice and beans, some croquettes, and some mango chutney or apple chutney.

And, for a Halloween theme, you could serve this easy beetroot curry with some black rice, some baked purple potato fritters, and some pumpkin chili sauce.

How to store it

Store leftovers in an airtight container in the fridge for 3–4 days. It also freezes well for up to 3 months. Reheat gently and add a splash of water if the sauce has thickened.

Tips from readers

May used a full can of coconut milk, a can of tomato sauce, and about a cup of water, and added peas for color. She served it with brown basmati rice.
Naomi has made it about 5 times to use up beets from the farm, and it’s now a staple.
Chan pressure cooks the beetroot first, then peels, cools, and dices it to cut the cooking time.
Anna’s husband had seconds, and they even used leftovers as a chip dip for loaded curry nachos.