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Beetroot curry

4 Mins delivery

Beetroot Curry

Serves 4

30 mins

210 Kcal

Beetroot Curry is a colourful and healthy dish in which one can flaunt the earthy sweetness of beets through the deep flavour and spicy curry. This wholesome recipe is a perfect way to enjoy the health benefits of beetroot, like fibre, antioxidants, and vital vitamins. The Beetroot Curry recipe is stunning in its deep red hue and a delight in bold flavour that goes well with rice, roti, or quinoa. Beetroot Curry is made by peeling the fresh beets and cutting them into small pieces. It is cooked until tender to be added to the curry base. Oil is used to saut onion, garlic, and ginger to make a curry base. Tomatoes and spices such as cumin, coriander, turmeric, and garam masala are added with it to enhance flavour. The beets are added to the spiced mixture and set to sit to absorb the flavours that naturally make the beets sweet. A squeeze of lemon juice adds a welcomed acidity to balance the dish. To add richness, coconut milk or yoghurt is usually added, which results in a creamy texture, helping to round out the spices. Garnished with fresh coriander leaves or a sprinkle of toasted sesame seeds, Beetroot Curry is almost as pleasing to the eye as it is to the palate. This recipe can be seasoned with lentils or vegetables for textural and nutritional value. Beetroot curry is the perfect choice for vegetarians, allowing them to experiment with unusual and flavoured dishes. It can be both a main course or a side dish.

Ingredients required for Beetroot Curry

500 gms beetroot
1 tsp mustard seeds
Coriander
1 tsp coriander powder
Salt
2 green chilli
1/2 tsp turmeric powder
1 tsp red chilli powder
1 onion
1 tsp ginger garlic paste
2 tbsp cooking oil

Cooking steps for Beetroot Curry

1
Start this wholesome recipe of beetroot curry by grabbing half a kilo of fresh beetroot, peeling off that earthy skin, and chopping it into small, bite-sized pieces.
2
Beetroot is the star here, bringing its natural sweetness and that bold, gorgeous color to the curry.
3
Heat up two tablespoons of oil in a pan over medium heat.
4
Once the oil is shimmering, toss in a teaspoon of mustard seeds and let them pop—this is where the magic begins.
5
That nutty, aromatic base is a vibe you don't want to miss.
6
Next, add one finely chopped onion and two chopped green chilies, and saut them for a solid five minutes until the onions soften and turn golden brown.
7
This caramelized onion magic will give the curry a deep, sweet, and savoury undertone.
8
Stir in a teaspoon of ginger-garlic paste and let it cook for another minute, letting those bold, warming aromas take over your kitchen.
9
Now it's beet time.
10
Add the chopped beetroot into the pan along with 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and a pinch of salt.
11
Give everything a good toss to make sure those beet cubes are fully coated in the spice mix.
12
Cook for about 5 minutes, stirring occasionally, so the beets can soak in all the earthy, spicy goodness.
13
Once your beets are nicely spiced, pour in a cup of water, stir it all together, and pop on a lid.
14
Let this simmer on low for about 15-20 minutes until the beetroot is tender and easily pierced with a fork.
15
This is where the magic happens—the beets release their vibrant color, and the curry transforms into a stunning deep red masterpiece.
16
When your beets are perfectly tender, it's time to level things up with a cup of thick coconut milk.
17
Pour it in, and stir gently to create a creamy, velvety base that perfectly balances out the spice and earthiness of the beets.
18
Let the curry simmer for another 5 minutes on low heat to bring all those flavours together into one harmonious, rich dish.
19
Just before serving, sprinkle on some fresh coriander leaves for a burst of herby freshness that cuts through the creamy richness.
20
Serve this beetroot curry hot with fluffy rice or warm, pillowy roti.

Shop Ingredients

Turmeric Powder (1/2 Tsp)

101

225

212

279

Salt

110

105

107

Red Chilli Powder (1 Tsp)

540

290

Green Chilli (2)

Mustard Seeds (1 Tsp)

Cooking Oil (2 Tbsp)

171

149

150

160

152

759

151

188

334

Coriander Powder (1 Tsp)

150

Ginger Garlic Paste (1 Tsp)

Onion (1)

Beetroot (500 gms)

FAQs

What type of beetroot is best for beetroot curry?

Beetroot curry is best when using tender, smooth beetroots with firm-skinned beets. Opt for a slightly smaller-to-medium-sized beet, as these tend to be sweeter and cook faster. Avoid beets with blemishes or soft spots. While most commonly, red beetroots are used, golden or purple beets may also be used but will alter the colour and flavour of the curry a bit. Always peel and chop the beets into uniform pieces so they cook even and absorb their fair share of flavour.

Can I make beetroot curry without coconut?

Yes, beetroot curry does not need coconut at all. Though coconut gives the curry a rich, creamy texture and subtle sweetness, it would be okay to substitute it with yoghurt or cream for the same creamy effect. You can use cashew paste or ground almonds instead of coconut to make it an even more delicious and aromatic dish. Cashew paste or ground almonds will make the texture silky smooth without altering the flavour.

How can the earthiness found in beetroot curry be reduced?

Beetroot is quite earthy, but several adjustments will balance it off: adding ingredients that complement or mask it. Cumin, coriander, and garam masala spices significantly elevate and mask off earthiness. However, this is also where a bit of acidity from tamarind or lemon juice cuts through all the richness, giving a tangy contrast. Adding sugar or jaggery might help regulate the flavour and reduce its earthy aftertaste.