Low Sodium Beetroot Curry

Vibrant, nourishing, and flavor-packed, this Low Sodium Beetroot Curry is a wholesome twist on a classic Indian-inspired dish. Featuring tender, earthy beetroot cubes simmered in a lusciously creamy coconut milk base, this curry is brilliantly spiced with cumin, coriander, turmeric, and garam masala. It’s a heart-healthy option that skips the excess salt without sacrificing depth of flavor, thanks to fresh ginger, garlic, and a zesty splash of lime juice. Ready in under an hour, this low-sodium curry is perfect for weeknight dinners or meal prep, offering a nutritious, vegetarian meal that pairs wonderfully with steamed rice or warm naan. Topped with fresh cilantro for a burst of brightness, it’s a must-try for anyone looking for delicious low-sodium recipes packed with natural flavors and wholesome ingredients!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams beetroot
• 2 tablespoons olive oil
• 1 large onion
• 3 units garlic cloves
• 1 inch piece fresh ginger
• 1 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 400 milliliters canned coconut milk
• 2 tablespoons fresh cilantro
• 1 tablespoon lime juice
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by peeling and dicing the beetroot into small cubes.

Step 2

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

Step 3

Heat the olive oil in a large pan over medium heat.

Step 4

Add the cumin seeds and allow them to sizzle for about 30 seconds until aromatic.

Step 5

Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion becomes translucent, approximately 5 minutes.

Step 6

Stir in the coriander powder and turmeric powder, and cook for another 1-2 minutes to toast the spices.

Step 7

Add the cubed beetroot to the pan, stirring to coat with the onion and spice mixture.

Step 8

Pour in the coconut milk and bring the mixture to a simmer.

Step 9

Cover the pan and let it simmer on low heat for 25 minutes, or until the beetroot is tender.

Step 10

Stir in the garam masala, black pepper, and lime juice.

Step 11

Cook for an additional 3-5 minutes, allowing the flavors to meld.

Step 12

Serve hot, garnished with fresh cilantro. Enjoy your low sodium beetroot curry!

Nutrition Facts

Serving size	(1205.3g)

Amount per serving	% Daily Value*
Calories	1560.7

Total Fat 128.9g	0%
Saturated Fat 90.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 479.6mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 17.1g	0%
Total Sugars 57.5g
Protein 21.5g	0%

Vitamin D 0IU	0%
Calcium 294.3mg	0%
Iron 24.0mg	0%
Potassium 3360.3mg	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: 69.0%

Protein: 5.1%

Carbs: 25.9%