{"id":50255,"date":"2020-01-18T18:19:08","date_gmt":"2020-01-18T17:19:08","guid":{"rendered":"https:\/\/ellerepublic.de\/rote-bete-curry\/"},"modified":"2025-07-16T20:06:49","modified_gmt":"2025-07-16T18:06:49","slug":"beetroot-curry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/beetroot-curry\/","title":{"rendered":"Beetroot Curry with Coconut Milk & Spinach"},"content":{"rendered":"\n

This beetroot curry with coconut milk and spinach is a mild and aromatic curry dish. This recipe combines my love of curry and love of beetroot. The result is a glorious scarlet red beetroot and coconut curry. With beets being the star of this dish, it is definitely for fans of this ruby-coloured root vegetable.<\/p>\n\n\n\n

Anyone who had tried my curries, knows that I am a fan of combining my own mix of spices to make a curry, with the exception of garam masala<\/a>, which I often include in the mix when I am making an Indian type of curry. And of course, with Thai curries I use a paste because I want a quick weeknight curry. For the rest, I am pretty much a fan of creating my own spice mix since curry powders can vary in flavour from brand to brand. Curry powder is made with spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies — the very things I include in the beetroot curry recipe.<\/p>\n\n\n\n

In addition to black mustard seeds, which are often included in Indian curries. Though I wouldn\u2019t say this recipe tastes like an Indian curry, it is aromatic and mild with an earthy beet taste and hints of coconut. For me, this is a great alternative to my standard way of eating them, which is mostly roasted or as a soup.<\/p>\n\n\n

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Curry with Beets: Ingredients at a Glance<\/h2>\n\n\n\n