Beet curry is a delicious and healthy meal that is perfect for busy weeknights. With just a handful of ingredients, including spices like cardamom, nutmeg, and turmeric, you can create a flavorful meal that’s sure to satisfy. This recipe takes inspiration from masaman curry and applies it to beets, resulting in a unique and tasty dish. The best part is that this dish can be customized to your liking. Add other vegetables like potatoes, carrots, and cauliflower to the mix to create a hearty and healthy soup. So don’t be afraid to get creative with this recipe and make it your own!
Quick and easy recipe
Quick and easy while healthy and delicious. Beets are known for their health benefits and unique flavor. This recipe cooks quicker than expected, making this dish perfect for busy weeknights. Cutting the beetroot in smaller gets us a quicker cook time. With just a handful of ingredients, including spices like cardamom and nutmeg, you can create a flavorful meal that’s sure to satisfy. I didn’t want to add too many ingredients for this one. The cardamom and nutmeg do a great job on their own supporting the beets. Plus, it’s great for meal prep as the leftovers can be stored in the fridge for a few days. Tasty and sensible, beetroot curry is perfect for our recipe books.
One of my favorite dishes is massumen curry. This recipe takes a bit of inspiration from it. Usually containing nutmeg, cardamom, cumin, lemon grass, and a few others. I often pull the nutmeg and cardamom for inspiration. They bring a similar flavor profile that still works phenomenally with the beets. Cardamom and maple syrup is a hidden gem pairing too. This beetroot curry isn’t anything traditional but the conceptualization of two ideas. a sweater curry, with the pairing of beets. The charm here is just how well each ingredient works well here. Each ingredient has a voice without getting drowned out. simple but tasty. Whoever said beets weren’t ripe for the curry treatment was wrong. It’s such a fun way to get your beetroot in.
beet curry ideas
Now we’re going to disregard everything I just said because this recipe has a lot of room for creativity. I’ve been liftovering my leftover beet curry for a few weeks now. It’s an excellent base for random food adventures. Beet curry shakshuka? Tried and tested, it gets the thumbs up. Maybe one of my favorites. if the curry is too thick just add a bit of water to the pan. This recipe can also easily be turned into a nice soup. A little veggie stock, maybe a few easy to cook veg and you’re good to go. I often use this recipe as a base and add another veg to the party. Potatoes, carrots, and cauliflower will all work great. I recently made a leftover veggie soup with barley. Of course, this recipe served as a base for it all.
Curry with beetroot is a simple, healthy, and delicious meal that is perfect for busy weeknights. A versatile recipe, allowing you to get creative with various add-ins and modifications. Whether you enjoy it as a hearty soup or as a base for other dishes, beet curry is a great addition to any recipe book. So next time you’re looking for a quick and healthy meal, give beet curry a try and see what delicious creations you can come up with!
- 2/3C (85g) red onion
- 1 & ½ tsp (20g) Olive oil
- 2C (450) Beets
- 1 can / 1&3/4C (400g) cocnut milk
- ¼ C (54g) maples syrup
- ½ tsp nutmeg
- 1 tsp cardamom
- ½ tsp turmeric
- to taste salt
- finely dice the onion( brunois). Add the olive oil to the pan. set to medium low heat. Once heated add the onion. sweat until translucent.
- wash the beets with cool water. Remove the top stem and chop into half inch pieces.
- Add the coconut milk, beets, maple syrup and spices. Increase to medium heat and simmer for 25 to 30 minutes or until the beets are soft. Stir occasionally. Season with salt to taste.