Beetroot Curry with Coconut

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 Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 269 kcal
Autor Elle


  • 2 tablespoons coconut oil
  • 2 teaspoons mustard seeds (I use black which are stronger in flavour)
  • 2 teaspoons cumin seeds
  • 3 small yellow onions, finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • pinch of cinnamon
  • 2 bay leaves
  • 1 fresh red chili, deseeded & finely chopped (add a second chili if you like spicy)
  • 4 medium beets, peeled and cut into thin wedges (or dice, if preferred) (ca. 800g)
  • 1 x 400 g can organic diced tomato
  • 1 x 400 ml can organic coconut milk
  • A little water to thin, if needed (60 ml)
  • Sea salt &and freshly ground pepper, to taste
  • 2 large 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


  1. 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.
  2. Add the onion and sauté for 10 mins, stirring occasionally, until soft.
  3. Add the garlic, ginger, cumin, turmeric, coriander, cinnamon, bay leaves, fresh chili and beets. Stir for 2 minutes.
  4. 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).
  5. When the beetroot is tender, add the spinach, squeeze in lemon juice and season with more salt and pepper, to taste.
  6. Serve sprinkled with your choice of garnish alongside cooked quinoa (or rice) and if desired, a little plain yoghurt. Enjoy!