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Easy vegan beetroot curry with rice 2

Easy Vegan Beetroot Curry

Chloe from Forkful of Plants
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, Sri Lankan
Servings 4
Ready in just 30 minutes, this beetroot curry uses a homemade curry paste and pre-cooked beetroot to take easy weeknight curry to the next level!


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


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!


If you want to prepare ahead, you can keep the paste in a tightly sealed container in the fridge for up to a week. If you would rather use your favourite store bought paste for this recipe, go ahead!