Beetroots can make you glow inside and out, add this vibrant vegan recipe to your meals today | 30‑minute, 5‑ingredients, gluten‑free, dairy‑free, and plant‑based
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Beetroot curry isn’t just a colorful dish — it’s a nutrient powerhouse. Packed with antioxidants, anti‑inflammatory compounds, and essential vitamins, this curry supports glowing skin, steady energy, heart health, and even workout performance.
With just 5 ingredients and 30 minutes, you’ll have a vibrant, vegan‑friendly curry that’s as nourishing as it is delicious.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How It’s Made: The Beetroot Curry
Making beetroot curry is easier than you think. The basic requirements are beetroot, turmeric, onions, tomatoes, and coconut milk. Cook it all together with added oil and salt to taste and you got yourself a decent curry. but follow the steps below on how I like to make my beetroot curry burst with rich flavors.
- Beetroots
- Turmeric powder
- Onions
- Tomato
- Coconut milk
- Green chili (optional)
- Curry leaves (optional)
- Pandan leaf (optional)
- Oil
- Salt
- Peel beetroot skin, wash, and slice thin, then turn it flat to slice the beets to sticks. Slice onions, chilies, and dice tomatoes.
- Combine beetroots, onions, tomatoes, chilies, curry leaves, pandan, turmeric, oil, and salt in a pot.
- Cook on medium heat for 10–15 minutes, stirring occasionally.
- Stir in coconut milk and let simmer on low heat for 5–8 minutes.
Cooking Tips
- Don’t worry about beetroot stains — soap water or lemon + salt will save the day.
- The longer you cook, the deeper and richer the red becomes.
- Thicker slices take longer to cook.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Got Leftovers?
Beetroot curry keeps well, making it perfect for meal prep:
- Fridge: Store in an airtight container for 1–3 days.
- Freezer: Freeze for 1–2 months — but skip the coconut milk if freezing. Add it fresh when reheating for best texture.
- Reheat: Warm gently on the stove, adding a splash of coconut milk or water to refresh the curry.
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Beetroot Curry Recipe
Ingredients
Method
- Peel beetroot skin, wash, and slice thin. Slice onions, chilies, and dice tomatoes.
- Combine beetroots, onions, tomatoes, chilies, curry leaves, pandan, turmeric, oil, and salt in a pot.
- Cook on medium heat for 10–15 minutes, stirring occasionally.
- Stir in coconut milk and let simmer on low heat for 5–8 minutes.
Final Thoughts
This beetroot curry is proof that healthy food can be vibrant, flavorful, and deeply satisfying. Whether you’re cooking it for wellness, beauty benefits, or just a quick weeknight meal, it’s a recipe worth keeping in your rotation.
Save this Beetroot Curry to your vegan meals, healthy recipes, or quick dinner boards. It’s colorful, nourishing, and ready in just 30 minutes.
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