Easy Vegan Beetroot Curry
Chloe from Forkful of Plants
Indian, Sri Lankan
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
de-seeded and chopped
peeled and chopped
For the curry
drained and rinsed
apple cider vinegar
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!