Beetroot, spinach and coconut curry

Table of contents

Beetroot, Spinach and Coconut Curry

This vibrant Beetroot, Spinach, and Coconut Curry is a delightful fusion of flavors and colors. The earthy sweetness of beetroot pairs beautifully with the creamy coconut milk, while the spinach adds a fresh, nutritious touch. This curry is not only visually stunning but also packed with nutrients, making it a perfect choice for a healthy and satisfying meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
3 medium beetroots, peeled and diced
1 can (400ml) coconut milk
2 cups fresh spinach leaves
Salt to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Mix in the cumin, coriander, turmeric, and chili powder, stirring well to coat the onions.
Add the diced beetroot to the pan, stirring to combine with the spices.
Pour in the coconut milk, bringing the mixture to a gentle simmer.
Cover and cook for 20 minutes, or until the beetroot is tender.
Stir in the spinach leaves, allowing them to wilt into the curry.
Season with salt to taste, adjusting as needed.
Garnish with fresh cilantro before serving.

Additional Notes

For a richer flavor, consider adding a tablespoon of curry paste or a squeeze of lime juice. You can substitute kale for spinach if preferred. Serve with rice or naan for a complete meal.