Description
Garlic & Beetroot Coconut Curry is a vibrant and comforting dish that combines the earthy sweetness of beets with rich coconut milk and zesty garlic. This delightful curry, perfect for New Year’s celebrations, not only tantalizes your taste buds but also adds a colorful flair to your table. Quick to prepare and easy to customize, it?s ideal for both novice cooks and seasoned chefs looking for a warm, satisfying meal.
Ingredients
Scale
- 3 medium beetroots, diced (about 450g)
- 1 can (400ml) full-fat coconut milk
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp curry powder
- 1 cup vegetable broth (240ml)
- Salt and pepper to taste
Instructions
- Peel and dice the beetroots into bite-sized pieces.
- In a pot over medium heat, saut? the chopped onion in oil until translucent (about 5 minutes). Add minced garlic and saut? until fragrant.
- Stir in the diced beetroots and cook for an additional 2 minutes.
- Pour in the coconut milk and vegetable broth; add curry powder, salt, and pepper. Stir well to combine.
- Bring to a gentle boil; reduce heat, cover, and simmer for about 20 minutes or until beets are fork-tender.
- Taste and adjust seasoning as needed before serving hot over rice or on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 9g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg