Bite-sized beetroot simmers in a creamy coconut milk sauce with onion, garlic, ginger, and warm spices until tender and deep ruby red. This vegan curry takes about 45 minutes and is spooky enough for 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 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
Instructions
- Peel and chop up the onion.
- Add olive oil to coat the bottom of a pan.
- Add onion and sauté for about 10 minutes, stirring often.
- While the onion sautés, peel and chop the ginger and garlic cloves, and peel the beetroot and cut it into small cubes (about 1/4 inch). The smaller the beets are cut, the quicker they cook.
- 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
Calories: 187kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 174mg | Fiber: 4g | Sugar: 12g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your creation.