Vegan Red Beet Curry with Coconut Milk
Dutch vegan curry featuring grated red beets simmered in coconut milk with tomatoes, onions, and aromatic garam masala. Fresh cilantro and optional chili heat round out this vibrant, earthy dish. Served alongside rice, it offers a naturally sweet and savory balance with warming spices.
Ingredients
- 12 oz red beets, grated
- 2 tomatoes
- 1 onion, white
- 3 cloves garlic
- 2 tablespoon tomato paste
- 1 ¾ cups coconut milk
- 2 tablespoon garam masala
- 1 teaspoon chili powder(optional)
- 5 sprigs cilantro, fresh
- salt
- black pepper
- 3 tablespoon coconut oil
- 1 cups ricequinoa1:1grain-swap
adds protein
Instructions
- 1
Peel and slice the onion thinly into half rings.
- 2
Press the garlic cloves.
- 3
Dice the tomatoes.
- 4
Chop or finely slice the cilantro leaves.
- 5
Heat the coconut oil in a large pan over medium-high heat.
- 6
Cook the onions until translucent.
- 7
Add the garam masala, tomato paste, and garlic, stirring well.
- 8
After about one minute, add the tomatoes and grated red beets.
- 9
Cook for several minutes.
- 10
Pour in the coconut milk along with the chili powder and cilantro, stirring well.
- 11
Bring the curry to a boil, then reduce to low heat.
- 12
Simmer gently for 30 minutes, stirring occasionally, to allow flavors to meld.
- 13
Meanwhile, prepare the rice according to package directions.
- 14
Taste and adjust seasoning with salt and pepper.
- 15
Serve the curry with the rice.
Tips
Stir occasionally during simmering to prevent sticking and ensure even cooking.
Taste before serving—the sweetness of the beets balances spices, so adjust salt and chili to preference.
Good to Know
Refrigerate in an airtight container up to 4 days. Freeze up to 3 months.
Prepare up to 1 day ahead; reheat gently on stovetop or microwave.
Serve hot with cooked rice. Optional garnish: fresh cilantro, lime wedge.
Common Mistakes
Skip stirring during simmering to avoid uneven flavor distribution and beet settling.
Use low-fat coconut milk to avoid thin, watery curry.