Beetroot and Coconut Curry ~ Organic Unboxed Challenge

Beetroot and Coconut Curry

Beetroot, coconut and spices are a match made in heaven. This curry is earthy yet sweet and creamy. Serve with rice and crunchy toasted nuts.

I was so excited to receive my Organic Unboxed box last week as part of a brilliant campaign to raise awareness of eating organic.

I’m passionate about eating organic, so I jumped at the chance to take part in the challenge!

My box contained a vast variety of organic goodies; veggie staples such as 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… And, I was totally up for it!

I created a beetroot curry, which combines my love of curry and my love for 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…

Love, Niki xx

The Recipe

Beetroot and coconut curry ~ organic unboxed challenge

Prep time: 20

Cook time: 1 30

2 servings

5 from 1 vote

Ingredients

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

Instructions

Cut the stalks off the beetroot and add to a pan of boiling water. Simmer for a hr and then let the beetroots cool. Remove the skins and slice into chunks.
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.
Add in the onion, turmeric, chilli flakes, garlic and ginger and turn down the heat. Fry for 10 minutes until the onion is soft.
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.
Toast the peanuts and cashews in a dry pan for 10 minutes until toasted.
Cook at the rice as per instructions on the back of pack–approx 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 until fragrant. Add in the rice and stir to combine. Season well.
Add the peanuts and cashews to a hot dry saucepan and dry roast them for a few minutes until toasted. Keep your eye on them as they burn easily. Take off the heat.
Serve with curry with the rice, then top with coriander and toasted nuts.

Print Recipe

I'd love to hear your comments…

Jude Delaney

4 years ago Reply

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
  
  4 years ago Reply
  
  Hey Jude!
  Fantastic, happy to help.
  Aww I know, look forward to meeting you soon (ish)
  
  Love
  Niki xxx
Carolyn

7 years ago Reply

This is delicious!! Such a great way to eat beloved beetroots! Thanks for the recipe. Carolyn
- Niki
  
  4 years ago Reply
  
  Thanks so much Carolyn, it’s still one of my favourites – Niki xo
Cassie

8 years ago Reply

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