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.
Beetroot and coconut curry ~ organic unboxed challenge

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

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.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
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

    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.

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

      Love
      Niki xxx

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

  • 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!

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

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