A mild and aromatic curry for beetroot lovers. A main meal dish made with the earthy flavours of red beet together with spices, tomato and coconut milk. Serve over quinoa or rice for a healthy and tasty meal that is suitable for vegan and gluten-free diets. Serves 4-6. Leftovers reheat well, but also work well as a side dish served cold or at room temperature.
Course
Main Course
Category
Curry
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings6
Calories269kcal
AutorElle
Ingredients
2tablespoonscoconut oil
2teaspoonsmustard seeds(I use black which are stronger in flavour)
2teaspoonscumin seeds
3small yellow onions,finely chopped
2large garlic cloves,minced
1tablespoonpeeled and grated fresh ginger
2teaspoonsground coriander
1teaspoonturmeric
1/2teaspoonground cumin
pinchof cinnamon
2bay leaves
1fresh red chili,deseeded & finely chopped (add a second chili if you like spicy)
4medium beets,peeled and cut into thin wedges (or dice, if preferred) (ca. 800g)
1x 400 g can organic diced tomato
1x 400 ml can organic coconut milk
A little water to thin,if needed (60 ml)
Sea salt &and freshly ground pepper,to taste
2large handfuls baby spinach or regular spinach,stems trimmed
juice from 1/2 lemon (or one lime), plus more to taste
To garnish:
unsweetened coconut chips,lightly toasted
fresh coriander leaves
To serve:
Cooked quinoa or rice
Plain yoghurt
Method
Heat the coconut oil in a large deep pan or wok (with a lid) over medium heat. Add the mustard and cumin seeds. Fry for a 2-3 minutes, until they start to sizzle and pop.
Add the onion and sauté for 10 mins, stirring occasionally, until soft.
Add the garlic, ginger, cumin, turmeric, coriander, cinnamon, bay leaves, fresh chili and beets. Stir for 2 minutes.
Add the diced tomatoes and coconut milk. Season with salt and pepper and stir to combine. Top up with a splash of water if needed. Increase heat, bring a light simmer, cover and reduce heat to medium again, cover and simmer, stirring from time to time, for about 25 minutes, or until the beetroot is tender (depending on size of pieces).
When the beetroot is tender, add the spinach, squeeze in lemon juice and season with more salt and pepper, to taste.
Serve sprinkled with your choice of garnish alongside cooked quinoa (or rice) and if desired, a little plain yoghurt. Enjoy!
Notes
The black mustard seeds comes with a strong pungent flavour, whereas the yellow mustard comes with a mild flavour. Black ones are most commonly used in Indian cooking. When fried, the taste is sweet, mild and nutty rather than fiery. Black mustard seeds can be found in specialty shops or online.
4 ripe tomatoes (chopped) can be used in place of canned tomatoes, if desired.