Soy-Free Beetroot Curry

Dive into the vibrant world of flavors with this Soy-Free Beetroot Curry, a wholesome and allergy-friendly take on a classic Indian-inspired dish. Packed with the earthy sweetness of tender beetroot simmered in a luscious coconut milk base, this recipe boasts an aromatic blend of mustard seeds, cumin, turmeric, and chili for a perfectly balanced spice profile. The addition of tomatoes lends a subtle tang, while fresh coriander leaves brighten each bite. Perfectly suited for vegans and gluten-free eaters, this curry comes together in just one pot, making it an ideal choice for easy weeknight dinners or special occasions. Pair it with fluffy basmati rice or warm flatbreads for a hearty, comforting meal that’s nutritious, flavorful, and free from soy.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium beetroots
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 2 medium tomatoes, chopped
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons coriander leaves, chopped

Directions

Step 1

Peel and chop the beetroots into small cubes.

Step 2

In a large saucepan, heat the coconut oil over medium heat. Add mustard seeds and cumin seeds. Sauté until the seeds begin to splutter.

Step 3

Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

Step 5

Add coriander powder, turmeric powder, and red chili powder. Stir to coat the spices in the oil.

Step 6

Add the chopped tomatoes and cook until they start to break down and form a sauce, about 5 minutes.

Step 7

Add the chopped beetroot to the pan and stir well to coat it with the spice mixture.

Step 8

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

Step 9

Cover the saucepan and let the curry cook gently on low heat for about 25-30 minutes, or until the beetroot is tender.

Step 10

Season with salt to taste. Adjust the seasoning as needed.

Step 11

Once the beetroots are tender, remove the lid and let the curry simmer for another 5 minutes to slightly thicken.

Step 12

Garnish with chopped coriander leaves before serving.

Step 13

Serve hot with rice or your choice of flatbread.

Nutrition Facts

Serving size	(1438.4g)

Amount per serving	% Daily Value*
Calories	714.6

Total Fat 32.3g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2858.7mg	0%
Total Carbohydrate 101.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 65.3g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 238.1mg	0%
Iron 9.3mg	0%
Potassium 2920.9mg	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: 38.5%

Protein: 7.7%

Carbs: 53.8%