Don’t be tempted to rush the onions – cooking them slowly not only changes the flavour into something sweet and caramelised, but softens them almost into a paste, which will give your curry body. Cooking the dry spices out for a couple of minutes before adding liquid is also an important step otherwise the dish will taste of raw, powdered spices.
Beetroot recipes
Beetroot, spinach and coconut curry
Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony. Browse 30+ more vegan curry recipes.
Dairy-freeGluten-freeVegan
Serves4
Hands-on15 min. Simmering time 20 min
Oven20 min
DifficultyEasy
Method
Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.
Nutrition
| Calories | 320kcals |
|---|---|
| Fat | 24.2g (15.6g saturated) |
| Protein | 4.9g |
| Carbohydrates | 17.7g (12.9g sugars) |
| Fibre | 6g |
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Made this and was seriously impressed. We used medium curry powder and one green chilli as that’s what we had and it was plenty hot enough! Easy to make, once you chopped everything up and caramelised the onions it’s super quick – put the rice on at the same time as the 15 minute simmer and you’re all set. Very tasty.