Dairy-Free Beetroot Curry

Brighten up your dinner table with this vibrant and nourishing Dairy-Free Beetroot Curry! This plant-based recipe captures the earthy sweetness of fresh beetroots, slowly simmered with creamy coconut milk and an aromatic blend of Indian spices like cumin, turmeric, and garam masala. Featuring a rich, velvety texture with pops of heat from cayenne pepper and a zingy finish of lime juice, this curry is as flavorful as it is wholesome. Perfect for those seeking a dairy-free, gluten-free, and vegan-friendly meal, this one-pot dish is easy to prepare and pairs beautifully with steamed rice or warm flatbread. Whether you're looking to explore bold flavors or add more plant-based meals to your rotation, this beetroot curry is a delicious choice for any occasion.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium fresh beetroots
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 13.5-ounce can canned coconut milk
• 1 cup water
• 1 teaspoon salt
• 0.25 cup fresh cilantro
• 1 whole juice of lime

Directions

Step 1

Peel and dice the beetroots into 1-inch cubes. Set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the ginger.

Step 3

In a large pot or deep skillet, heat the coconut oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle and pop for about 30 seconds.

Step 4

Add the chopped onions to the pot and sauté for about 5 minutes, or until they become translucent.

Step 5

Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.

Step 6

Stir in the turmeric, coriander, garam masala, and cayenne pepper. Cook for 1 minute to toast the spices.

Step 7

Add the diced beetroot to the pot, stirring well to coat them with the spice mixture.

Step 8

Pour in the coconut milk and water, then stir in the salt.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 30-35 minutes, or until the beetroots are tender.

Step 10

Stir the curry occasionally and adjust the seasoning with more salt if needed.

Step 11

Once the beetroots are cooked through, stir in the lime juice for a touch of brightness.

Step 12

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1228.3g)

Amount per serving	% Daily Value*
Calories	1438.7

Total Fat 123.6g	0%
Saturated Fat 103.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2707.9mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 41.4g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 281.8mg	0%
Iron 22.4mg	0%
Potassium 2721.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.1%

Protein: 4.9%

Carbs: 23.0%