Beetroot Curry

Serves 2-4
Time 1 hour 30 minutes


3 beetroot, cubed

1 tbsp fresh ginger, microplaned

1 garlic cloves, microplaned

1 tsp garam masala

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric powder

1 tbsp coconut oil

1 brown onion, thinly sliced


2 sprigs fresh curry leaves

1 can chickpeas, drained  

½ cup red lentils, rinsed

400ml vegetable broth

1 pinch salt and pepper

400g can coconut cream

1 cup spinach leaves

1 cup brown rice


To Serve:

1 bunch fresh coriander

1 dollop coconut yoghurt

1 handful of coconut flakes (optional)

1 squeeze of Lemon

Roti (optional)


Thinly slice the onion.


Meanwhile in a pan, put the coconut oil, onion and curry leaves and saute.


Microplane the ginger and garlic and add to the fry pan with lentils, chickpeas, cumin, coriander, turmeric, garam masala and vegetable broth. Next, add the beetroot and stir through with salt and pepper. Place lid on the fry pan on a low to medium heat for half an hour.


Take lid off and mix through coconut cream. Place lid back on and cook for another half an hour or until beetroot is soft. Turn the heat off and stir through spinach leaves.


Meanwhile, cook brown rice.


Serve, ensuring you don’t have any curry leaves in your bowl. Top with fresh coriander, lemon, coconut yoghurt and brown rice.