How To Make Creamy Beetroot Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit
- 2 tomatoes, pureed
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 cup coconut milk
- Salt to taste
- 2 tbsp oil
- Fresh cilantro leaves for garnish
Instructions
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Heat oil in a pan and add the chopped onions. Cook until they turn golden brown.
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Add the minced garlic, grated ginger, and green chili. Cook for 2 minutes.
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Add the tomato puree and cook for another 2 minutes.
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Add the diced beetroots, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
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Cover the pan and cook on low heat for 15-20 minutes or until the beetroots are tender.
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Add the coconut milk and simmer for 5 minutes.
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Serve the creamy beetroot curry hot garnished with fresh cilantro leaves.
Nutrition
- Calories : 158kcal
- Total Fat : 9g
- Saturated Fat : 6g
- Cholesterol : 0mg
- Sodium : 233mg
- Total Carbohydrates : 17g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 3g
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