Easy Vegan Beetroot Curry
What makes this vegan curry so quick and easy?
The key to making this beetroot curry so quick and easy is using pre-cooked beetroot. This is a really cheap ingredient that is readily available at all supermarkets in the UK. Most beetroot curries use raw beetroot, meaning they have to be cooked for a long time. Everything that goes into this curry is pre-cooked, meaning the required cooking is purely for flavour!
Can I use raw beetroot?
If you have a little extra time on your hands, you can absolutely use raw beetroot in this curry. If you decide to go this route, use 4 medium beets, and peel and chop them into chunks. Follow the recipe as written, but increase the cooking time to 30-40 minutes after adding the coconut milk. The beetroots need to be completely covered to allow them to cook through. If there is not enough liquid you can add in some water to top up.
Why should I make a curry paste?
I call for an easy homemade curry paste in this recipe. This is my go-to paste as it is so quick and easy to make, and the taste is miles above that of store bought pastes. Using whole toasted spices gives the curry an amazing deep flavour. To keep it simple, I throw the toasted whole spices in a bullet blender with raw onion, garlic, chilli and ginger. A little oil helps with the blending- as simple as that, you have a homemade curry paste. The paste is best used straight away, as the spices are freshly ground. However, if you want to prepare ahead at the weekend, you can keep the paste in a tightly sealed container in the fridge for up to a week.
If you’re in a pinch, you can use your favourite store-bought curry paste for this recipe.
How to make beetroot curry
Making this curry is simple. As mentioned above, we start by making a simple curry paste. Take coriander seeds, cumin seeds, black peppercorns, cardamon seeds (not whole pods- just the seeds from inside them), cloves, fennel seeds, and mustard seeds, and add them to a dry pan over a medium heat. Toast, stirring often, for around 3 minutes until golden and aromatic. Add them to a blender or nutribullet with onion, garlic, chilli and ginger, and blend, using a little oil to loosen if necessary.
Then add the curry paste to a large pan over a medium heat. Fry for around 3 minutes until sizzling and fragrant. Throw in the chopped beetroot, along with paprika and curry leaves. Continue frying and stirring for a further 4 minutes until the beetroot is coated. Add the coconut milk and chickpeas, stir, and let it simmer away for 15 minutes.
And your curry is done! Pull out the curry leaves and stir through the lemon and apple cider vinegar, season to taste, and serve!
What should I eat this curry with?
Serve with a fluffy basmati rice, and if you fancy it, vegan naan or chapati. Make sure to squeeze over some lime before eating to really bring out the flavours.
Storing and reheating beetroot curry
This curry will keep for up to 5 days in an airtight container in the fridge, so prepare ahead if you’d like. It will keep its best for up to 3 months in an airtight container in the freezer. Defrost at room temperature or in the fridge. Whether refrigerated or frozen, reheat in the pan or microwave, starting low and gradually increasing the heat until piping hot through.
Need some more vegan inspiration?
- I love to cook this quick vegan Mongolian beef, one-pot green biryani or these peanut noodles on a weeknight.
- This vegan shahi korma is also a great recipe for fulfilling your curry needs!
- Or for an easy freezer grab-and-reheat meal, why not make a big batch of chilli ‘non’ carne or split pea soup?
Easy Vegan Beetroot Curry
Ingredients
For the curry paste
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp cardamon seeds (from pods)
- 2 cloves
- ½ tsp fennel seeds
- ¼ tsp mustard seeds
- 1 small onion chopped
- 3 cloves garlic roughly chopped
- 2 green chillies de-seeded and chopped
- 1 inch ginger peeled and chopped
For the curry
- 1 tbsp rapeseed oil
- 4 dried curry leaves
- 1 tsp paprika
- 400 g cooked beetroot chopped
- 400 ml coconut milk canned
- 400 g can chickpeas drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
Instructions
To make the paste
- Add the coriander seeds, cumin seeds, black peppercorns, cardamon seeds, cloves, fennel seeds and mustard seeds to a dry frying pan. Toast over a medium heat until aromatic, about 3 minutes.
- Add the toasted seeds to a blender or nutribullet along with the onion, garlic, green chillis and ginger. Pulse to make a paste.
To make the curry
- Heat the oil in large pan or wok over a medium heat, and add the paste. Fry for 3 minutes until sizzling, then throw in the curry leaves, paprika, and chopped beetroot.
- Continue frying and stirring for around 4 minutes until the beetroot is well coated in the spice paste.
- Add the coconut milk and chickpeas, stir well, and simmer for 15 minutes.
- After 15 minutes, remove the curry leaves. Add the vinegar and lemon juice, season to taste, and enjoy!
Notes
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