Simple Beetroot Curry with Coconut
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (2)

Simple Beetroot Curry with Coconut

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 11%
CARBS 63G62% OF CAL
11G FIBER0G ADDED37G INTRINSIC14G OTHER38G TOTAL SUGAR
FAT 15G33% OF CAL
12G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mild, vibrant vegan curry featuring beetroot, carrots, celeriac, and cherry tomatoes in a coconut milk sauce with warming spices. Quick and satisfying for a healthy weeknight meal.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp coconut oil ( or a low calorie cooking spray such as Fry Light)
  • 2 tsp mustard seeds
  • 1 onion (sliced)
  • 2 tsp garlic paste (or two minced cloves )
  • 1 red chilli (seeded and finely diced)
  • ½ tbsp grated ginger
  • ½ tbsp curry powder ((mild or medium))
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 carrots (peeled and sliced)
  • 1 medium celeriac (peeled and sliced)
  • 400 g steamed beetroot (not in vinegar!) (cubed)
  • 150 g ( 1 cup) cherry tomatoes, (diced)
  • 480 ml (2 cups) vegetable stock
  • 1 cinnamon Stick
  • 120 ml (1/2 cup) coconut milk or cream (light coconut milk for a SW version)
  • 2 tbsp coriander (cilantro) (to garnish)
PREP
15M
SODIUM
1024MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.