Beetroot and Coconut Curry – Organic Unboxed Challenge

I was so excited to recieve my Organic Unboxed box last week  as part of a great campaign to raise awareness of eating organic. I’m passionate about eating organic whenever possible so I jumped at the chance participate in the challenge!
My box contained a huge variety of organic goodies; veggie staples such was onions, garlic, leeks and beetroots, organic spelt flour, brown rice, stock, olive oil, pasta, and even some amazing organic gin.
So the challenge; create a delicious meal out of the mystery goodies… I was totally up for the challenge!
I immediately decided to create a beetroot curry, which combines my love of curry and my love to beetroot. And the result is a gloriously red and delicious beetroot and coconut curry served with organic sesame rice and crunchy toasted nuts. It tasted heavenly…

Check out the wonderful contents of my Unboxed box!



Beetroot and coconut curry


beetroot and coconut curry

And just a few reasons to eat organic (apart from the fact that it tastes great!);

  • Organic crops are exposed to fewer pesticides
  • Organic farming is great for farmers and more environmentally friendly
  • Recent research has shown that organic crops are up to 60% higher in a number of key antioxidants
  • Organic may sometimes cost a little bit more, but the benefits make it totally worth it!


Heres the amazing Madeleine Shaw with some more about the campaign and the unboxed challenge;

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  20 minutes preparation time
  1 hr, 30 minutes cook time


  • 4 raw organic beetroot
  • 2 tbsp organic olive oil
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 1 organic red onion chopped
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 3 cloves garlic grated
  • 1 knob ginger grated
  • 1 can organic reduced fat coconut milk
  • Juice 1/2 lemon
  • 1/2 tsp Himalayan salt
  • Black pepper
  • 2 big handfuls organic spinach
  • 1 cup organic indica brown rice
  • 1 tbsp. sesame oil
  • 1 tsp cumin seeds
  • 1 handful of peanuts and cashews


  1. Cut the stalks off the beetroot and add to a pan of boiling water. Simmer for an hr and then let the beetroots cool. Remove the skins and slice into chunks.
  2. Heat the oil in a pan on a medium heat then add in the cumin seeds and mustard seeds. Fry for a few minutes until they sizzle and pop.
  3. Add in the onion, turmeric, chilli flakes, garlic and ginger and turn down the heat. Fry for 10 minutes or so until the onion is soft.
  4. Add in the coconut milk, beetroot, lemon juice, salt and pepper. Turn up the heat to medium and simmer for 10 minutes then add in the spinach. Stir to wilt.
  5. Toast the peanuts and cashews in a dry pan for 10 minutes until toasted.
  6. Cook at the rice as per instructions on the back of pack – aprox 20 minutes. Add the sesame oil and cumin seeds to a small frying pan then fry the cumin on a medium heat for a minute or so until fragrant. Add in the rice and stir to combine. Season well.
  7. Add the peanuts and cashews to a hot dry saucepan and dry roast them for a few minutes until toasted. Keep you eye on them as they burn easily. Take off the heat.
  8. Serve with curry with the rice, then top with coriander and toasted nuts

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Jude Delaney on April 27, 2020 at 9:28 am

    What do you do when you find 4 beetroot and half a bag of spinach in the fridge?……mooch through Rebel Recipes and hey presto!!! This was absolutely delicious not to mention colourful!
    I should have joined you yesterday in Oxford for your demo but am so looking forward meeting you when it’s rescheduled.

    • Niki on April 27, 2020 at 9:57 am

      Hey Jude!
      Fantastic, happy to help.
      Aww I know, look forward to meeting you soon (ish)

      Niki xxx

  2. […] Beetroot is a divisive vegetable, often because people have only experienced it pre-packed and steeped in vinegar (though personally I love that too). Beetroot has loads going for it though – the flavour, texture and colour give it an interesting However fresh beetroot can find its home in a range of dishes – from salads to curries and even cakes. This curry from Rebel Recipes is gloriously red, and could be bulked out with a rinsed and drained tin of chickpeas. […]

  3. Carolyn on March 23, 2018 at 9:38 am

    This is delicious!! Such a great way to eat beloved beetroots! Thanks for the recipe. Carolyn

    • Niki on March 17, 2021 at 8:04 pm

      Thanks so much Carolyn, it’s still one of my favourites – Niki xo

  4. Cassie on April 25, 2016 at 4:24 pm

    I absolutely agree that eating organic is vital for your health. Less chemicals, less pesticides, the better! I never would have thought of putting beetroot in a curry, but I think that is so unique and so creative! The beetroot lends this gorgeous, gorgeous color that you wouldn’t find in any other curry!

    • Niki on April 26, 2016 at 8:24 pm

      Hey Cassie
      So glad you agree. And I hope you try the beetroot.. You’ll be surprised hon!
      Love, Niki ????????

Leave a Comment

Recipe Tags: Beetroot coconut curry organic


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.