Ayurvedic Beetroot Curry

Name: Ayurvedic Beetroot Curry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5kg beetroot, peeled, cut into 3cm cubes; 2 tbsps. fresh ginger, grated; 3 garlic cloves, crushed; 2 tsps. garam masala; 2 tsps. ground cumin; 1 tsp. ground coriander; 1 tsp. ground turmeric; 400g can coconut cream; 2 tbsps. coconut oil; 2 brown onions, thinly sliced; 4 sprigs fresh curry leaves; 400g can chickpeas, drained, rinsed; 1/3 cup red lentils, rinsed, drained; 100g baby spinach; 1 tbsp. lemon juice; to serve Sprigs coriander

Combine beetroot, ginger, garlic, spices and coconut cream in a large bowl. Toss to coat.

Cook1 h 30 min
Total1 h 30 min
Serves6
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian Indian

Ingredients

1.5kg beetroot, peeled, cut into 3cm cubes
2 tbsps. fresh ginger, grated
3 garlic cloves, crushed
2 tsps. garam masala
2 tsps. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
400g can coconut cream
2 tbsps. coconut oil
2 brown onions, thinly sliced
4 sprigs fresh curry leaves
400g can chickpeas, drained, rinsed
1/3 cup red lentils, rinsed, drained
100g baby spinach
1 tbsp. lemon juice
to serve Sprigs coriander

Method

Combine beetroot, ginger, garlic, spices and coconut cream in a large bowl. Toss to coat.
Heat coconut oil in a large saucepan over high heat. Cook onion and curry leaves, stirring, for 5 minutes or until well browned. Add beetroot mixture, chickpeas, lentils and 1 cup water. Season and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 1 hour 15 minutes or until lentils and beetroot are tender. Stir in spinach and lemon juice. Serve sprinkled with coriander.