Sugar-Free Beetroot Curry

Brighten up your mealtime with this vibrant and wholesome Sugar-Free Beetroot Curry, a healthy twist on a classic favorite! Packed with the natural sweetness of freshly grated beetroot and the creamy richness of coconut milk, this curry is completely free of added sugars while bursting with flavor. Aromatic spices like cumin, mustard seeds, turmeric, and coriander create a fragrant base, while hints of garlic and ginger elevate every bite. Simmered to perfection, this gluten-free and vegan-friendly dish is irresistibly comforting and nutrient-rich. Perfect served with steamed rice or naan, it’s an easy-to-make delight that’s ideal for weeknight dinners or meal prep!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium Beetroot
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 cup Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 cup Water

Directions

Step 1

Peel and grate the beetroots using a box grater or food processor. Set aside.

Step 2

Finely chop the onion, crush the garlic, and grate the ginger. Prepare these ingredients ahead of time for smooth cooking.

Step 3

In a large pan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, and allow them to sizzle until they begin to pop, about 30 seconds.

Step 4

Add the chopped onion to the pan and sauté until it becomes translucent, approximately 5 minutes.

Step 5

Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

Step 6

Add the grated beetroot to the pan and mix well. Cook for 5 minutes, stirring often.

Step 7

Sprinkle the turmeric powder, coriander powder, and red chili powder over the mixture. Stir to ensure the spices coat the beetroot evenly.

Step 8

Pour in the coconut milk and water, stirring to combine all ingredients. Bring the mixture to a boil.

Step 9

Once it reaches a boil, reduce the heat to low, cover the pan, and let it simmer for about 25-30 minutes, or until the beetroot is tender and the flavors are well integrated.

Step 10

Season the curry with salt to taste, adjusting as needed.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with plain rice or warm naan to enjoy the flavors fully.

Nutrition Facts

Serving size	(1226.5g)

Amount per serving	% Daily Value*
Calories	697.3

Total Fat 32.0g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2797.1mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 15.4g	0%
Total Sugars 60.0g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 228.6mg	0%
Iron 9.1mg	0%
Potassium 2391.8mg	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: 38.9%

Protein: 7.1%

Carbs: 54.0%