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.
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Servings: 6
Calories: 117kcal
Ingredients
- 2 Beetroots washed and sliced into strips
- 1 small onion
- 1 red bell pepper diced
- 1 teaspoon fenugreek seeds
- 1 inch cinnamon stick
- 8 curry leaves
- 2 pandan leaves optional
- 1/4 teaspoon Cayenne pepper optional
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon black salt
- 2 teaspoons coconut oil
- 1 cup coconut milk thick
- 1/2 cup water
Instructions
- 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!
Nutrition
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