Vegan Beetroot and Spinach Curry

Summary

The Vegan Beetroot and Spinach Curry is a vibrant, healthy dish packed with nutrition and flavor. It’s a delightful fusion of earthy beets and fresh spinach, all melded together in a fragrant curry. Let’s dive into how you can prepare this exotic meal!

Ingredients

• 2 medium beetroots, peeled and diced (approximately 2 cups)
• 2 cups fresh spinach (60g), washed and roughly chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tablespoons olive oil (30ml)
• 1 can (400g) of coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 red chili, finely chopped (optional for added spice)
• Salt, to taste
• Fresh cilantro (coriander), for garnish

Time Required

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes

Serves

Serves 2

Nutritional Facts (per serving)

• Calories: 320
• Protein: 7g
• Carbohydrates: 28g
• Dietary Fiber: 7g
• Sugars: 10g
• Fat: 20g
• Sodium: 80mg

Instructions

1. Start by heating the olive oil in a large pan over medium heat. Once hot, add the cumin and mustard seeds, allowing them to sizzle for about a minute.
2. Introduce the finely chopped onion to the pan, sautéing until translucent, which should take around 5 minutes.
3. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until aromatic.
4. Incorporate the Vegan Beetroot and Spinach Curry’s star ingredients: the beetroot and spinach. Sauté for an additional 5 minutes, letting the beets soften slightly.
5. Season with curry powder, turmeric, and the optional red chili if you fancy some heat.
6. Pour in the coconut milk, giving the mixture a good stir.
7. Reduce the heat, letting your Vegan Beetroot and Spinach Curry simmer for about 20 minutes. This allows all those wonderful flavors to meld together.
8. Check and adjust salt according to your preference.
9. Once cooked, remove from heat and garnish with fresh cilantro.

Tips

1. For an even richer taste, consider roasting the beets beforehand. This adds depth to their earthy flavor.
2. Fresh spinach works best in this Vegan Beetroot and Spinach Curry, but frozen can be used as a quick alternative.
3. If you don’t have fresh chili, a teaspoon of chili flakes can do the trick!

Serving Suggestions

• Best enjoyed with steamed rice or quinoa to balance out the richness.
• Flatbreads or naans are a perfect accompaniment, allowing you to scoop up every last bit of this delicious Vegan Beetroot and Spinach Curry.
• A side of fresh cucumber salad or yogurt can provide a refreshing contrast to the dish’s warmth.

Incorporate this Vegan Beetroot and Spinach Curry into your weekly meals and relish the benefits of plant-based goodness. At AH7, we’re dedicated to bringing you recipes that aren’t just flavorful, but also prioritize your health. Dive into a plateful today!

Vegan Beetroot and Spinach Curry

The Vegan Beetroot and Spinach Curry is a vibrant, healthy dish packed with nutrition and flavor. It’s a delightful fusion of earthy beets and fresh spinach, all melded together in a fragrant curry. Let’s dive into how you can prepare this exotic meal!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 47 minutes minutes

Nutritions

Nutrition Facts

Vegan Beetroot and Spinach Curry

Amount per Serving

Calories

320

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

80

mg

3

%

Carbohydrates

 

28

g

9

%

Fiber

 

7

g

29

%

Sugar

 

10

g

11

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – 2 medium beetroots peeled and diced (approximately 2 cups)
• – 2 cups fresh spinach 60g, washed and roughly chopped
• – 1 large onion finely chopped
• – 2 cloves garlic minced
• – 1-inch ginger grated
• – 2 tablespoons olive oil 30ml
• – 1 can 400g of coconut milk
• – 1 tablespoon curry powder
• – 1 teaspoon turmeric
• – 1 teaspoon cumin seeds
• – 1 teaspoon mustard seeds
• – 1 red chili finely chopped (optional for added spice)
• – Salt to taste
• – Fresh cilantro coriander, for garnish

Instructions

• Start by heating the olive oil in a large pan over medium heat. Once hot, add the cumin and mustard seeds, allowing them to sizzle for about a minute.
• Introduce the finely chopped onion to the pan, sautéing until translucent, which should take around 5 minutes.
• Stir in the minced garlic and grated ginger. Cook for another 2 minutes until aromatic.
• Incorporate the Vegan Beetroot and Spinach Curry’s star ingredients: the beetroot and spinach. Sauté for an additional 5 minutes, letting the beets soften slightly.
• Season with curry powder, turmeric, and the optional red chili if you fancy some heat.
• Pour in the coconut milk, giving the mixture a good stir.
• Reduce the heat, letting your Vegan Beetroot and Spinach Curry simmer for about 20 minutes. This allows all those wonderful flavors to meld together.
• Check and adjust salt according to your preference.
• Once cooked, remove from heat and garnish with fresh cilantro.

Notes

1. For an even richer taste, consider roasting the beets beforehand. This adds depth to their earthy flavor.
2. Fresh spinach works best in this Vegan Beetroot and Spinach Curry, but frozen can be used as a quick alternative.
3. If you don’t have fresh chili, a teaspoon of chili flakes can do the trick!