Easy Beetroot Curry

This vibrant beetroot curry could just be the perfect vegan dish for a Halloween night dinner. Serve it with some fried black rice for a truly gory experience. I kid, I kid! Maybe! But seriously, looking at this healthy Sri Lankan beetroot curry, it’s hard not to wonder “what died right there in the pan?”

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!

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

The 12 ingredients needed, including simple spices, are:

1. Red onions
2. Fresh garlic cloves
3. Fresh ginger
4. Fresh beets (I used medium-size beets that were not canned)
5. Coconut milk
6. Tomato paste or tomato puree
7. Coriander powder
8. Smoked paprika
9. Turmeric powder
10. Cayenne pepper (or green chillies)
11. Cilantro
12. 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 in1 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.

Well, my daughter told me about this new student on the football team at her high school who does just that. She told me that even as a 17-year-old, this boy has a way of drawing players to him, of leading them without them even knowing he is leading them, of setting a tone of good sportsmanship on the field and off the field, which has led to camaraderie and more wins this year than ever before.

But today, today I don’t fall into that category of uniting anyone. Today, I am here to divide and conquer!

Okay, so maybe that conquer part was a bit too dramatic. But, let’s face it – 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. Each variety of beets are such healthy vegetables, packed full of goodness.

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 curry 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.

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.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Beetroot Curry

4.68 from 55 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Shashi

Cook ModePrevent your screen from going dark

This creamy yet dairy-free, gorgeously colored Beetroot curry is not only delicious but it can be whipped up in less than 45 minutes and is creepy enough to spook your Halloween dinner party guests!

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 oconut milk
• 1/2 cup water
• 2 tbsp tomato paste
• 3 tsp coiander powder
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 2 tsp cayenne pepper
• salt and pepper to season
• [Optionl] 1 tbsp fresh cilantro and 1/2 tsp pepper flakes to garnish

Instructions

• Peel and chop up the onion.
• Add olive oil to coat the bottom of a pan
• Add onion and saute for about 10 minutes, stirring often.
• While onion sautes, peel and chop the ginger and garlic cloves and peel the beetroot and cube them in bite-sized pieces as well.
• Then add garlic and ginger to the onion in the pan and stir until well incorporated.
• Then add in the cubed beets.
• Pour in the coconut milk and water, and spoon in the tomato paste as well as the coriander, smoked paprika, turmeric, and cayenne pepper.
• Stir until all ingredients are well incorporated.
• Cover pan and let come to a very low simmer over a low-medium flame for about 25-30 minutes or until the beetroot is tender. Make sure to keep an eye on the curry and add more water as needed.
• When beetroot is tender, remove the pan from heat and season with salt and pepper to taste.
• Garnish with chopped cilantro and chili flakes.
• Enjoy with rice or roti.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 174mg | Fiber: 4g | Sugar: 12g

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