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An easy and creamy roasted beet curry to eat with rice.
Here’s a great way to enjoy beets. This creamy and simple beet curry has delicious roasted golden beets in a delicately spiced coconut and tomato sauce. The recipe takes minutes to make and all you need to serve with it is rice. A vegan, soy-free, nut-free and gluten-free recipe.
Why eat beets
Beets are a nutrition superstar. They are low in calories — around 60 calories per cup of cooked beets — and they are packed with complex sugars, healthy carbs, dietary fiber and even a bit of protein. They are also rich in potassium, folate and iron and can help lower blood pressure, ward off inflammation, support digestive health. Studies show beets could also have cancer-fighting properties.
Even if you set all those benefits aside, you ought to be eating beets because they are, quite simply, delicious. I’ve shared many tasty and easy beet recipes on the blog, including this vegan Golden Beet Pesto, these vegan Garlic Butter Beets, Beet Salad, Beets Infused with Garlic and Olive Oil and these Roasted Golden Beets.
Beet greens are just as delicious as the roots so don’t discard them. They are tender and cook quickly and can be sauteed just like Swiss chard or spinach for a nutritious side.
Why you’ll love this Simple Beet Curry
- It’s full of flavor. Although very simply spiced with mustard seeds and curry powder the curry has lots of flavor, all tied together by the creamy coconut milk sauce.
- It’s easy to make. Just pop the beets into the oven, let them roast for about 30 minutes, and after that the curry comes together in mere minutes. It is the easiest weeknight dinner.
- It’s healthy. Beets, like I just described above, are full good-for-you nutrients and they make a great addition to any diet.
- It’s everyone friendly. The recipe is soy-free, nut-free, gluten-free and vegan, and anyone can eat it.
Ingredients
- 3 medium beets. I used golden beets just because I prefer not to tint the curry pink. You can use pink or golden beets, the curry will be delicious either way.
- 1 teaspoon vegetable oil
- 1 teaspoon mustard seeds (or cumin seeds make a nice variation).
- 3 medium tomatoes
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne. Use more or less depending on your preference and tolerance for heat. Also keep in mind there is some heat in the curry powder.
- 1 heaping tablespoon curry powder.
- 14 oz coconut milk. Use the canned kind or thick, homemade coconut milk.
- Salt to taste
- 2 tablespoons cilantro. Optional, for garnish.
How to make Beet Curry
- Scrub the beets clean, then place them on a foil-lined baking tray and spray with cooking spray. Roast in a preheated 450 degree oven for 30-40 minutes or until a knife inserted in the center goes cleanly through. I usually do this in the toaster oven.
- Peel the beets–the skins should rub off quite easily. Slice and set them aside.
- Heat the oil in a saucepan. Add the mustard or cumin seeds. When they sputter add the tomatoes along with the turmeric and cayenne and mix.
- Once the tomatoes become soft and pulpy stir in the beets. You want the tomatoes to retain their sweetness for this recipe so don’t overcook them.
- Add the coconut milk and the curry powder and mix. Season with salt.
- Turn off the heat before the curry comes to a boil.
- Garnish with cilantro and serve.
What to serve with Beet Curry
Storage instructions
- Fridge: Store leftovers in the fridge for up to four days.
- Freezer: I don’t recommend freezing the curry as the coconut milk will turn grainy. However, it won’t spoil the flavor so if you don’t mind the grainy look you can freeze the curry for up to three months.
- Reheating: Thaw the frozen curry and reheat on the stovetop until warmed through but not boiling.
Simple Beet Curry
This creamy and simple beet curry has delicious roasted golden beets in a delicately spiced coconut and tomato sauce. The recipe takes minutes to make and all you need to serve with it is rice. A vegan, soy-free, nut-free and gluten-free recipe.
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Servings: 4 servings
Calories: 287kcal
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Instructions
-
Scrub the beets clean, then place them on a foil-lined baking tray and spray with cooking spray. Roast in a preheated 450 degree oven for 30-40 minutes or until a knife inserted in the center goes cleanly through. I usually do this in the toaster oven.
-
Peel the beets–the skins should rub off quite easily. Slice and set them aside.
-
Heat the oil in a saucepan. Add the mustard or cumin seeds. When they sputter add the tomatoes along with the turmeric and cayenne and mix.
-
Once the tomatoes become soft and pulpy stir in the beets. You want the tomatoes to retain their sweetness for this recipe so don’t overcook them.
-
Add the coconut milk and the curry powder and mix. Season with salt.
-
Turn off the heat before the curry comes to a boil.
-
Garnish with cilantro and serve.
Notes
- I used golden beets just because I prefer not to tint the curry pink. You can use pink or golden beets, the curry will be delicious either way.
- Serve the Beet Curry is perfect with boiled white or brown rice and a savory vegetable side.
- Store leftovers in the fridge for up to four days. I don’t recommend freezing the curry as the coconut milk will turn grainy. However, it won’t spoil the flavor so if you don’t mind the grainy look you can freeze the curry for up to three months. To reheat the curry, thaw the frozen curry and reheat on the stovetop until warmed through but not boiling.
- Don’t throw away beet greens–saute them just as you would spinach or Swiss chard for a nutritious side dish, or add them to soups and stews. Keep in mind that the leaves of pink beets will also tint other foods you add them to, although to a smaller extent.
Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 892mg | Fiber: 5g | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 5mg
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