This colorful beetroot curry is easy to make, filling, and healthy. This vegan curry with mild flavor is Slimming World-friendly and absolutely tasty. Serve with flatbreads or steaming rice.


My family enjoys this beetroot curry greatly. It has the correct amount of sweetness, tartness, creaminess, scent, and flavor. This is a dish I make when I’d like to make a vegan meal that really stands out. This dish wins the hearts of everyone.

I adore vegetables like beetroot. Especially the sweetness and earthiness they have naturally. After the leaves are removed, they keep well in the refrigerator. Additionally, I may use beetroot in a variety of meals, including stir-fries, salads, and curries.

I grew up enjoying beetroot curry, along with other extremely popular curries, with rice for lunch. I also cook it frequently at home. The beetroot curry has a wide range of variations, just like every other curry recipe. Different beetroot cuts are preferred by some people. Some people enjoy adding various spices and aromatics. Thus, the taste of the curry varies from family to family.

See other curry recipes: Pineapple Curry and Jamaican-Style Chickpea Curry Recipe

As always scroll down for the detailed recipe, but I suggest you don’t skip reading the information included in the blurb.

Overlay beet curry recipe

Why You Will Love This Recipe?

  • This beetroot curry recipe tastes delicious. All the ingredients in this curry naturally complement beets, giving the dish a deliciously rich flavor with a perfect balance of earthiness, sweetness, and acidity.
  • This simple curry recipe may be a tasty addition to any dish or can be made into a nutritious meal by including your preferred protein.
  • Beets are a nutrient-dense, often-overlooked vegetable that enhances the flavor and nutritional value of this delicious beet curry.
  • The deep purple-red hue of beets creates a striking visual contrast when added to curry with other, lighter-colored ingredients, like green pepper, and appealing to our visual senses before our taste buds.
  • In addition to potentially lowering blood pressure due to their nitrate level, beets may be useful for reducing inflammation throughout the body due to the betalains that give beetroots their distinctive color.

Ingredients Used

The ingredient list for this vegan beet curry is incredibly short!

  • ‌Beetroots: Beetroots are available in almost all supermarkets. Purchase the most desired red ones (not the white or yellow or candy cane strip ones). Sweeter is preferable.
  • Onion: Feel free to substitute white, yellow, and red onions for the recipe, though I love yellow onions.
  • Bell peppers: r offers a citrusy and sweet flavor. They add beautiful colors.
  • ‌Fenugreek Seeds: This ingredient is available at Indian grocery stores and online. If you can’t find fenugreek seeds, you can skip them.
  • ‌Cinnamon: Use cinnamon powder as well. However, be sure to use True Ceylon Cinnamon instead of Cassia (Chinese cinnamon), which is commonly used in place of cinnamon but has a different flavor. Beetroots and cinnamon work incredibly nicely together.
  • Curry & ‌Pandan leaves are A must for almost all curry dishes. Curry leaves are available in Indian grocery stores in the US. Pandan leaves can be found in Asian stores. Check the freezer section as well. Skip if you can’t find pandan.
  • ‌Cayenne Pepper: Brings an exciting punch of heat. I used cayenne pepper

ingredients for beetroot curry

More ingredients:
  • ‌Curry powder: Sri Lankan curry powder, which hasn’t been roasted, is what I’m using in the recipe. This curry powder lacks a lot of flavors. Use a mild curry powder in its place if you can’t obtain Sri Lankan curry powder.
  • ‌Turmeric powder: Most recipes include a small amount of it for color and health reasons.
  • ‌Salt: A pinch of salt will help to balance the flavors.
  • Coconut oil: Coconut oil is usually the main cooking oil in many households. If coconut oil is not available, you should use a neutral oil with a mild flavor in its place.
  • Coconut milk (Thick coconut milk): I use coconut milk in cans. Usually, Aroy-D or Chaokoh brand. They both taste nice and are from Thailand. When compared to freshly squeezed coconut milk, which is what we often use, canned coconut milk is nearly always thicker. If you use canned, you can use water to thin it out.
  • ‌Water

How To Make Beetroot Curry?

  1. ‌Wash and slice the beetroots into stripes.
  2. ‌Cut the onion and green peppers and add to the cooking pot.
  3. ‌Add in fenugreek seeds, cinnamon, curry leaves, and pandan leaves.
  4. ‌Add in curry powder, turmeric powder, red chili powder, and salt.
  5. ‌Add in coconut oil and water and cook until beetroots are softened.
  6. ‌Add in the thick coconut milk and cook for another 5 minutes on high flame.

Here you have delicious beetroot curry.

What Can I Pair With Beetroot Curry?

Although this Beetroot Curry is robust enough to be eaten on its own, I find that it tastes even better when served with fragrant jasmine rice. Garnish it with cilantro and a wedge of lime. If you want to complete the dinner, serve it with a simple salad, sautéed vegetables, or fresh fruit

Storage Suggestions

Storage: Allow the curry to cool before storing any leftovers in an airtight glass container.

Use old plastic containers if you’re using them because curry stains them.

Freezing: This curry can be frozen and stored for 2-3 weeks when chilled.

If you are preparing the beetroot dish for a month, make sure you portion it out.

When I had to go abroad and leave my elder children with some home-cooked curries, I made beetroot curry and portioned it up, and froze it.

Reheating: If you want to reheat some frozen beetroot curry, just let it sit at room temperature for a while.

For 1-2 minutes, reheat in the microwave or on the stove.

A Few Tips When Making This Beet Curry:

  • If you want your beetroot curry to be the creamiest, use unsweetened thick coconut milk (the kind from a can). If you’re having difficulties finding it, look in the international section.
  • Be careful, some coconut milk cans contain coconut shards and are not creamy. And in this recipe, those wouldn’t work.
  • In a large pan, sauté the onions over medium-high heat. This gives the dish a ton of flavor.
  • Add the cayenne pepper without hesitation. Green chilies could also be used in place of the cayenne. When cooked, beets usually have a very faint sweetness to them. Beetroot is naturally sweet, but the addition of cayenne or green peppers makes a delicious contrast. If you’re hesitant to add the cayenne, though, only use 1 teaspoon as opposed to 2 teaspoons.
  • Be sure to use a big skillet to cook everything. I find that spreading the beets out on a single layer allows them to cook faster.
  • To make a hotter curry, replace the dried herbs with 1 to 2 teaspoons of red curry paste.
  • Serve with rice, warm pita or naan bread, or both. It also tastes great on its own!
  • You can keep leftovers for three to four days in an airtight container. In the microwave, reheat for one to two minutes on high.
  • The same method can be used to make Vegetable curry with any other vegetable in place of the beets.

Frequently Asked Questions

How To Choose Beetroot?

  • When making any kind of beetroot recipe, always use fresh beets.
  • Choose a fist-sized beetroot to reduce the time to peel and slice.
  • Choose beets that feel firm to the touch and steer clear of ones that appear shrunken or are dry and spotty.

Do You Need To Peel Beetroot?

Peeling or not peeling beetroot is a matter of personal preference. You don’t need to, and it won’t change the food on your final plate. Nonetheless, when it comes to beetroot curry, I prefer to peel them. 

Is Cooking With Fresh Beetroot Messy?

Fresh beetroot is excellent for cooking. You won’t taste the full sweetness and earthiness of this veggie if your beetroot isn’t fresh.

Be prepared for the strong purple coloration of your fingers. For the food, it’s a modest price to pay. You may make your hands as good as new by giving them a thorough scrub.

Do You Need To Grate The Beetroot For Beetroot Curry?

It’s up to you. In this recipe, you need to slice your beets into strips and cook them with coconut milk and spices. If you have a hand grater or a food processor, feel free to use them. The beetroot becomes buttery soft when grated. Be patient and let the beets cook until they are tender and mouthwatering.

Health Benefits Of Beetroot?

Vitamins and minerals can be found naturally in beetroot. It has a long history of use as a meal to develop blood. The liver, spleen, gallbladder, and kidneys can be cleansed by beetroot. It is especially high in iron, calcium, phosphorus, and vitamin C.

How Do You Prep Beetroots Without Staining Your Hands?

Beetroots’ drawback is that everything they touch becomes stained by their gorgeous color. Therefore, you must wash your hands and the cutting board right away after preparing beetroots to prevent staining. You should also wear an apron to prevent stains on your clothing. Although it may leave a small stain on the cutting board, it will disappear after a few uses. It would be best to avoid using your favorite costly wood board for it. Of course, if you’re really concerned about keeping your hands stain-free, you could wear latex gloves.

Other beet and curry recipes

1. Roasted Beets with Basil

2. Air Fryer Roasted Beets

3. Veg Kofta Curry

4. Tofu Curry with Cauliflower

5. Thai Coconut Curry Tofu

Overlay beet curry in a black bowl on a grey background with a grey napkin

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Beetroot curry on black bowl on grey background

Beetroot curry

This colorful beetroot curry is easy to make, filling, and healthy. This vegan curry with mild flavor is Slimming World-friendly and absolutely tasty. Serve with flatbreads or steaming rice.
5 from 3 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American
Keyword: Beetroot curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 117kcal



  • Heat a cooking pot over medium heat and add in the coconut oil.
  • Once the oil is hot, add in the diced onion and red bell pepper. Cook until the onion is translucent.
  • Add in the fenugreek seeds, cinnamon sticks, curry leaves, and pandan leaves. Cook for 1 minute, stirring occasionally.
  • Add in the curry powder, turmeric powder, cayenne pepper, and salt. Stir to combine.
  • Add in the sliced beetroots and water. Cover the pot and let the beetroots cook until they are softened approximately 10 minutes.
  • Stir in the thick coconut milk and bring the mixture to a boil.
  • Reduce the heat to low and let the curry simmer for 5 minutes.
  • Serve the delicious Beetroot Curry with rice or any preferred accompaniment. Enjoy!


Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 417mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 55mg | Calcium: 31mg | Iron: 2mg