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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!

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

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!