Beetroot, spinach and coconut curry

Beetroot, spinach and coconut curry

Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.

Beetroot, spinach and coconut curry

Browse 30+ more vegan curry recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Simmering time 20 min

Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.

Browse 30+ more vegan curry recipes.

Nutrition: per serving

Calories
320kcals
Fat
24.2g (15.6g saturated)
Protein
4.9g
Carbohydrates
17.7g (12.9g sugars)
Fibre
6g
Salt
0.4g

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 green chilli, finely sliced
  • 2 tbsp ginger garlic paste
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • 500g plum tomatoes, chopped
  • 250g cooked beetroot, chopped
  • 400ml tin coconut milk
  • 1 tbsp tamarind paste
  • 100g baby spinach
  • Handful coriander leaves, chopped
  • 1 lime, cut into wedges, to serve (optional)
  • Flatbreads or rice to serve
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Method

  1. Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
  2. Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
  3. Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.

Nutrition

Calories
320kcals
Fat
24.2g (15.6g saturated)
Protein
4.9g
Carbohydrates
17.7g (12.9g sugars)
Fibre
6g
Salt
0.4g

delicious. tips

  1. Don’t be tempted to rush the onions – cooking them slowly not only changes the flavour into something sweet and caramelised, but softens them almost into a paste, which will give your curry body. Cooking the dry spices out for a couple of minutes before adding liquid is also an important step otherwise the dish will taste of raw, powdered spices.

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Recipe By

Pollyanna Coupland

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  1. Made this and was seriously impressed. We used medium curry powder and one green chilli as that’s what we had and it was plenty hot enough! Easy to make, once you chopped everything up and caramelised the onions it’s super quick – put the rice on at the same time as the 15 minute simmer and you’re all set. Very tasty.

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